Thursday, December 16, 2010

Delicious Lemon Curd

"When fate hands you a lemon make lemonade lemon curd! - Dale Carnegie (Bastardised).

As a grumpy young person, I find Christmas annoying. Mariah Carey is set on high rotatation, parking is a nightmare and frankly its an expensive time of year. However there is one aspect that I do love, it's the opportunity to thank the special people (near and far) in your life and tell that you love them.

This year I've found the ultimate Christmas gift - it's economical, quick, fail proof, ultra tasty and homemade from the heart.

Lemon Curd
Makes one and half cups.


  • 2 eggs, plus 2 egg yolks
  • 3/4 cup (165g) caster sugar
  • 1/3 cup (80g) chilled unsalted butter
  • Zest and juice of 2 lemons


Whisk whole eggs, yolks and sugar in a saucepan until smooth, then place pan over a low heat. Add the butter, juice and zest and whisk continuously until thickened. Strain through a sieve into a sterilised jar. Lemon curd keeps, covered, in the fridge for 2 weeks.


This recipe is easily doubled and I was really happy with how this recipe turned out. As you can see from the photograph, I chose to present mine with Gingham Check, Toile and matching ribbon. To achieve this look you will also need jam jars, rubber bands and pinking shears. If you prefer a more rustic look I've also seen jars presented with brown paper and twine. Happy cooking!

No comments:

Post a Comment