Delicious Lemon Curd

Lemon curd is a delicious alternative to jams and marmalades. It is also more versatile. Sure, you can spread it on your morning toast, or on scones for a light, refreshing afternoon tea. But you can also make lemon curd tarts, or use it as a filling in a sponge cake.

It is not hard to make lemon curd; a few minutes careful preparation will yield several pots of the stuff. If you make more than you can immediately use you will find that it freezes well too. Here is how I made it:

Ingredients

• 3 eggs
• 1/3 cup lemon juice
• 1/3 cup sugar
• 1/3 cup butter

Preparation

• Separate one of the eggs and retain the yolk
• Mix the other two eggs, the yolk from the first egg and all the other ingredients
• Blend lightly until smooth
• Cook in a double boiler until the mixture thickens then remove from the heat immediately
• Cool and serve

John's Notes
This recipe makes about one cup of lemon curd. To make more simply scale up the ingredients. If you don't have a double boiler (I don't) simply find a pyrex dish that will fit snugly into the top of a saucepan. My lemon curd had a fresh, zesty flavour. It was simply too good to resist eating it on its own with a teaspoon. However, some of mine did make its way into a sponge cake as filling. Enjoy.


Printable PDF version of this recipe