makes about 1 1/2cups
Lovers of all things zesty and sunny yellow won’t struggle to find uses for lemon curd also known as lemon butter.
It’s somewhere between a lemon jam and a custard.
125g (4.5oz) unsalted butter
75g (2.5oz) sugar
125g (4.5oz) lemon juice
zest of 1 lemon
1. Place butter, eggs, sugar, lemon juice and zest in a medium saucepan and place over a medium low heat.
2. Stir until butter has melted then keep cooking and stirring until the mixture has thickened like a custard.
3. Remove from the heat and pass through a sieve if you’re after a smooth curd.
4. Place in bottles fresh from the dishwasher. Refrigerate.
Will keep in the fridge for a few weeks.
lime curd – replace the lemon juice and zest with limes.
passionfruit curd – replace half the lemon juice with passion fruit pulp either with or without the seeds.
dairy-free – replace the butter with coconut oil or copha.
egg-free – I haven’t tried this but I imagine if you double the butter and skip the eggs you’ll just need to sitr everything together until the sugar dissolves and it should set into a lovely flavoured sweet butter.
savoury – something else I haven’t tried but I’d like to replace the sugar with extra butter to make a super lemony savoury sauce, similar to a really zesty mayo.
Problem Solving Guide
lumpy – if the eggs overcook you’ll end up with curdled or lumpy almond butter. If you notice this, getting off the heat asap and stirring in some more cubes of cold butter may fix the situation. The other alternative is to sieve out the lumps and lemon zest.
salty / subdued flavour – sounds like you’ve used salted butter like I did recently. The best solution is to add more sugar or liquid stevia to balance out the saltiness but it won’t be as nice as with insulted butter.
Pretty forgiving. But needs to be kept in the fridge.
butter, lemon, eggs, sugar
jam replacer – serve as a super zesty spread on bread, toast or warm croissants.
cake filling – use instead of strawberry jam to sandwich sponge cakes together.
tartlet filling – use to fill pre-baked tartlet cases. Don’t try it for a large tart though because it won’t set enough to be cut into slices.
cheaty lemon cheesecakes – crush your favourite cheesecake base cookie (biscuit) and line tea cups or pretty glasses. Mix equal parts of lemon curd and marscapone (Italian cream cheese) and divide between the glasses.
lemon meringue ice cream – soften some commercial vanilla ice cream for 15 minutes or so. Stir in swirls of lemon curd and crushed meringue and refreeze until you’re ready to serve.