Lemon Curd

5 from 1 vote

A tangy zesty lemon curd which is a cinch to make with a power blender. If you don't mind a bit of stirring, you can easily make it by hand too.

Prep Time10

Cook Time15

Total Time25

Course: Dips, Spreads & Sauces, Jams, Chutneys etc

Cuisine: British

Keyword: fruit curd, lemon curd, lemons

Servings: jars

Calories: 258kcal

Author: Choclette @ Tin and Thyme

Ingredients

75 g unsalted butter
2 organic lemon large juicy ones - zested and juiced
3 large eggs (I used duck eggs)
150 g golden caster sugar (I used cardamom sugar)

Instructions

Power Blender Method

Blend the juice, zest, sugar and eggs on a medium speed for thirty seconds so that the sugar dissolves.
2 organic lemon, 3 large eggs, 150 g golden caster sugar
Turn up to the highest setting and blend for six minutes. Check the consistency and if it’s thickened and custard like, start adding the butter. If not blend for another minute and check again. It could take anywhere between six and eight minutes.
75 g unsalted butter
Turn the speed down to medium and blend for a minute whilst you add the butter. Drop the butter through the top opening, one piece at a time, waiting for each piece to melt and blend in before adding the next.
Pour into clean hot sterilised jars. Cover with waxed paper discs, seal and leave to cool. The mixture will thicken as it cools.
Label and store in a cool dark place for up to a month. Refrigerate and eat within a week once opened.

Traditional Method

Melt the butter in a medium sized saucepan over low heat .
75 g unsalted butter
Add the sugar and grate in the lemon zest. Squeeze in the juice and stir until the sugar has dissolved.
2 organic lemon, 150 g golden caster sugar
Whisk in the eggs one by one and continue to cook over a low heat. Be careful not to have it too hot or you will end up with scrambled eggs. Stir on and off until the mixture has thickened enough to coat the back of a spoon – about 15 minutes.
3 large eggs
Pour into clean hot sterilised jars. Cover with waxed paper discs, seal and leave to cool. The mixture will thicken as it cools.
Label and store in a cool dark place for up to a month. Refrigerate and eat within a week once opened.

Notes

Fills 4 250ml jars.

Use 3 small lemons if you can't get large ones and 4 medium eggs instead of 3 large.

Please note: calories and other nutritional information are per serving. They’re approximate and will depend on serving size and exact ingredients used. Please refer to my nutrition disclaimer for further information.

Nutrition