Lemon curd recipe
Resilient, hardy and bountiful is how I would describe the lemon tree in my garden here in Los Angeles, California. Despite extensive changes to its surroundings, it continues to provide us with the most delightful lemons in abundance every year. And when I say abundant – there have been occasions when we couldn’t pick them fast enough!
Having made our share of fizzy lemonade and distributed bags of these juicy lemons to the neighbors, I felt like trying something different. So this week, with a little apprehension, I decided to make a batch of lemon curd. And I am so glad I did, it is absolutely delicious and was surprisingly easy to make!
I am sharing with you the recipe for the lemon curd – I adapted a Nigella Lawson recipe to make six jars. It is light and refreshing with a surprisingly smooth creamy texture.
You will need:
8 free-range eggs
4 egg yolks
300g castor sugar
200g unsalted butter
- Grate the lemon zest.
- Beat the eggs, yolks and sugar together until dissolved.
- Add the butter with the lemon juice from the 8 lemons.
- Stir slowly on a low heat until the sauce begins to thicken and is smooth.
- Pour into sterilised jam jars, I re-use Bonne Maman jars that I’ve sterilised in the dishwasher..
- Enjoy with crusty bread and a cup of PG Tips tea
Written by Caroline Black.
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Do you have a favorite recipe for using up lemons? Delicious lemon drizzle cake maybe or even lemon meringue pie (a personal favorite) and of course there’s sweet and tangy lemonade for the lemonade stand often seen in the hot summer months in Los Angeles, California.