Tuesday, 4 August 2009

Lemon Curd

Lemon Curd on a spoonLemon curd is not well known in Germany. I know it from England and that's where I got my old recipe from. Currently I don't know where to buy a real good one in Germany (there was one years ago but it was replaced with a cheaper and terrible version). I prefer to do my own:

5 large eggs
500 g (2 ½ cups) sugar
125 g (1 1/10 stick) butter
4 lemons (juice and grated zest)

Melt the butter in a stainless steel bowl over a hot water bath. Add the sugar, the slightly whisked eggs, the lemon juice and the grated zest. Whisk the whole mixture until it has the consistency of a very thick cream. Pour into jars leaving them open but covered with a tea towel until cool. Close jars and store in the fridge.

Lemon Curd in jars
This is what I've got from double the recipe.

For those who don't know Lemon Curd: You can have it on toast, on currant bread (German: Stuten, a slightly sweet bread with milk), you can fill tartlets with it or even muffins. Try it on ice cream or just take a spoon ... And don't think about calories – think about vitamin C ;-)

added February 08, 2012:
Some lemon curd recipes call for straining the curd through a fine mesh sieve when finished. I don't see any need for this BUT it all depends on how finely grated your lemon zest is! I've always used a nutmeg grater for citrus zests. Although this is a pain to use it grates the zest very fine, nearly like a paste. A standard citrus grater works much easier but the zest is more coarse. In this case it may be better to strain the lemon curd for a smooth consistency without any coarse pieces.

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