Lemon Curd Recipe

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If you’ve been reading SipChompChew for a while you would have seen my Valentines Hearts on Soup tutorial. I’ve been wanting to make these tarts for some time now and last Wednesday night was the perfect opportunity. I had some girlfriends over for dinner and and a wedding photo presentation and I thought it would be really cute to make some wedding themed desserts. Using the same technique as the soup I filled some sweet pastry cases with lemon curd and then used raspberry curd to make the hearts. I do love lemon curd, I have a dirty little habit of eating it straight from the jar with a spoon!

SCC Lemon Curd Jar with Spoon

SCC Lemon and Raspberry Tart

Here’s my recipe for lemon curd. This should keep for a couple of weeks. I’ve read that you can freeze it but I’ve never had a need to as this recipe makes enough to fill a half liter kilner jar which is easily used up in two weeks for us. You can really get creative with lemon curd, it can top pancakes, pies, toast, scones, fill Madeleines and cakes. Add to granola or yogurt or ice cream, I could go on and on!

 

 

You will need

  • 4 Lemons, Zest and juice
  • 200g Caster Sugar
  • 100g Unsalted butter, cubed
  • One egg yolk plus three whole eggs, beaten
  • 500ml jar, sterilised

SCC Lemon Curd in Jar

First you need the lemons to be warm. You get more juice out of warm lemons, a 20 second blast in the microwave should do the trick. Add all the ingredients except the eggs to a saucepan and stir on a low heat until the butter is melted. Now add the eggs. You’ll need to continuously stir else you’ll end up with a strange lemon scrambled egg mixture that resembles something out of The BFG if it’s just left to sit! After about 5 minutes, the curd should coat the back of a spoon, turn off the heat and pour through a fine sieve or cheese cloth. It won’t be the thickness that curds are known for until it’s set so allow to cool for a while before transferring it to your prepared jar, store in the fridge once cool.

I’ll post my recipe for raspberry curd soon so you can make those oh so cute heart shapes!

 

SCC Lemon Tart on Stand

 

As I’m clearly in a hearts and flowers kind of mood, I thought I’d share one of our wedding photos with you. We chose a reportage style of photography and David Jones completely nailed it – he really captured so many special moments. Here’s one of my many favourite pictures. As you can see we had perfect weather, not an April Shower in sight!

hl2350

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8 thoughts on “Lemon Curd Recipe

  1. That is such a fantastic photo of you and Lewis! 🙂 You certainly picked a great photographer. Can’t say much about the lemon curd as I’ve never tried any, I just don’t like the name of it!

  2. Thank you Allison, it really was! We woke up the next morning and it was typical English weather, the rain was relentless! It was raining when we woke for our day but stopped by 7:45 and we had blue skies all day. My Maid of Honour tells me that it’s supposed to be good luck to have rain on your wedding day!

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