CHRISTMAS CELEBRATIONS

Lemon Curd



Back in the Summer (doesn’t it feel an age ago?) we had a BBQ party and I used lemons in vases as decorations.  The day after, as my head pounded, I looked at the 40 lemons and remembered a friend of mine mentioning she had a good recipe for lemon-curd.  I do love a preserve so I gave her a ring to get it,  and it came with a sweet story…

Constance is a German living here in the UK.  Her father was a GP and treated the same lady patient for many years. This lady (who happened to be a big fan of all things British) would make a jar of Lemon Curd every year for Constance’s Dad and would leave it on his doorstep at Christmas time.  The whole family loved it. Unfortunately, the lady got cancer and sadly died.  Imagine then the surprise when at Christmas time that year Constance’s family still received a jar of Lemon Curd on their door-step.  The lady’s two sons had decided to keep up their mums’ tradition of distributing lemon curd around.  They continued to do so for many years.  One day they turned up to tell the family that they were both moving away from the area.  Constance’s mother responded with a “so no more lemon curd?  then you must leave us with the recipe”…

And that is the recipe I share with you today.  It is great on toast or with granola and yogurt or even, maybe, as a Christmas present for someone?

Lemon Curd:

Ingredients:

-4 eggs
-4 lemons
-450g caster sugar
-170g butter
……………
Melt the butter slowly (so as not to burn). In one bowl (ideally a bowl which can go over a saucepan of water to act as a bain-marie later) whisk the eggs. In a separate bowl grate the rind from all your lemons. Lastly into a saucepan squeeze the juice of the lemons and add the sugar.  Bring these to the boil, then add your rind.
Now add your melted butter into your whisked eggs.Then add you juice/sugar mix in as well. Place this bowl over a boiling saucepan of water stirring occasionally until thick. Spoon into jars and leave to ‘set’ in the fridge overnight.
Unlike other conserves, lemon curd is not for the store-cupboard.  Due to the eggs it should be stored in the fridge but can usually be stored for 4 – 6 weeks.

-Mo


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Comments (21)

November 15, 2010

very funny I just started to LOVE lemon curd, specially with scones but anything else is good too 🙂
Thank you for the recipe and it is always special and different with a story behind, a bit sad but very lovely family story!
Thank you MO!


Courtney in London
November 15, 2010

I’m so excited you posted the recipe. I’ve been hoping you would post it ever since you told me about it!
xo


November 15, 2010

I love lemon curd. My first jar I bought in London, then I found one shop in my hometown Ghent, Belgium, who sells it. I really shouls make it one day!


Esther in Amsterdam
November 15, 2010

Thank you! Last year we made lemon curd for the first time, it was really delicious but nowhere as yellow as yours! Such a sweet story behind this recipe — I’m going to make it for Christmas!


Dina
November 15, 2010

Mo….again with these posts that make me feel insecure! This looks lovely and delicious and although I am not known for my kitchen savvy I might just try to pull it off – four ingredients seems manageable and it would make for a really nice housewarming gift.


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Freida
November 15, 2010

Such a sweet story to go along a much awaited recipe!! i am such a fan of lemon curd but I just couldn’t get myself to buy it at the local market because it seemed so artificial (here in my place it’s so rare…). A huge thanks to you Mo and your friend Constance.


November 15, 2010

Lovely story, thank you for sharing. I think i may try to make this…i never make anything but this i think i can swing! with so many people to give gifts to every holiday season, this could be a great and welcome homemade gift. SO much better than a gift card, candle or another bottle of something!


November 15, 2010

This completely fits with my yellow obsession. Thank you for the recipe, I love lemon curd!


Sara in Melbourne
November 16, 2010

Such a sweet story! Looks yummy!


November 16, 2010

Thank you for the recipe ! i’ll try it !


patricia
November 16, 2010

I am going to attempt the lemon curd Mo and send them as little presents for xmas. Where did you get the the plain jars from ?as i think they look super with the parcel tags.


November 16, 2010

My mom made amazing lemon curd but never wrote the recipe down. Cant wait to try this one with such a lovely story attached to it. What kind of sugar is caster sugar? Icing or white sugar?


Mo
November 17, 2010

Hi Maureen
Caster Sugar is normal white sugar (or as it is known here Granulated sugar) that has been milled more to a finer consistency. I know in Germany it is called something like Finer Zucker. I think if you don’t have something like this then normal White sugar would be fine.
Mo


Veronica
November 16, 2010

can i use evaporated cane juice sugar instead of caster sugar?


Mo
November 17, 2010

Hi Veronica

I have no idea what evaporated cane juice sugar is but from what I read online it seems it can be used in most instances as a replacement for sugar – so I can only suggest to give it a shot. Apparently it is darker in colour so it may not give you the same ‘pure’ yellowness of the curd pictured.

Good luck.

Mo


Veronica
November 16, 2010

how many jars does this recipe make?


Mo
November 17, 2010

Hi Veronica,
This recipe makes roughly 4 454g (which I’m guessing is around 1/2 litre?) jars.
Mo


November 16, 2010

Lovely story! I think I’ll try to do it as I am sure it’s delicious and seems feasible. Thanks!


Afua
November 16, 2010

Lovely story! I often giveout lemon and passion fruit curd as christmas gifts for friends and family. Im going to try this recipe this year. Thanks!


Kate
December 16, 2010

I just made your recipe to give to my daughters teachers tomorrow. Thank you for sharing! I am enjoying a little bit of it now with greek yogurt! Yum

Kate, FRANCE


March 26, 2015

[…] 参照:http://babyccinokids.com/blog/2010/11/15/lemon-curd/ […]


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