Lemon Curd
4 Eggs
4 ozs Butter, cut in cubes
1 lb Sugar
Finely grated rind of 4 lemons and juice of 2
Stove top method:
Put the lemon zest and juice, the sugar and the butter, cut into cubes, into a heatproof bowl set over a pan of simmering water, making sure that the bottom of the basin doesn’t touch the water. Stir with a whisk from time to time until the butter has melted.
Add the strained eggs into the lemon mixture, stirring regularly, for about 10 minutes, until it is thick and custard-like. It should feel heavy on the whisk.
Remove from the heat and stir occasionally as it cools. Pour into warmed clean jar/s and seal.
Pressure cooker method:
Strain eggs through sieve into heatproof pudding bowl and stir in the sugar. Add lemon juice, rind and butter. Tie on a double layer of greaseproof paper.
Put ½ pint of water and rack in the pressure cooker and stand container on the rack. Cook for 15 minutes once it comes to pressure. Reduce pressure at room temperature. Stir lemon curd until smooth and pour into warmed jar or jars and seal.
Microwave method:
Cover the bowl and Microwave at one minute intervals stirring each time until the curd is fairly thick and glossy.This sets more on cooling so don’t be alarmed.
* I like to make lemon curd in small quantities at any one time, and once cooled, it will keep for a couple of weeks in the refrigerator.
** The warmer the lemons, the more juice they will give. I leave my fruit in the warmth of the kitchen before I squeeze them.
I love anything lemony so this recipe is tempting. However, I don’t own a scale and cannot weigh the sugar. Bummers!
gigi – Do you use cup measures? 1 cup is eight ounces, so you would need two cups of sugar.
Okay, duly noted. Thanks for the advice!
gigi – I have posted a weights & measures leaflet for your attention. it should be live now.
Wow, does this sound yummy.
Unfortunately, for now, it’s everything I can’t have. My wife has me on a vegan diet since I had a bit of a heart scare a couple of months ago. Depending on my next doctor visit, I may come off it some and get back to some of the things I used to eat but not all of them.
Actually, I have grown accustomed to the vegan foods (no meat, fish, dairy, oils or nuts) but I certainly wouldn’t mind a nice lemon curd for dessert some day!!
Al, you found me! This lemon curd is yummy and great on bread, scones or as a filling for cakes.
Now don’t go telling me about not eating the food I like. I do have a dairy allergy, but eat everything else in moderation. ‘Hearts’ are a dirty word in our family, so we tip toe quietly past. Good luck with the next Dr visit.
I do so wish there was a sugar-free version, I adore lemon curd but have to stay away from any form of sugar. Back to label reading for me – did you know sugar (especially the nasty corn type) is in nearly everything?
Bummer.
XO
WWW
Actually, I still couldn’t “follow” you using the comments RSS, so I have just put you into my favorites list and will have to remember to check in on you. Anyway, if you get the upgrade I’ll be the first one to sign up.
As to the vegan diet, I would have been the last person in the world to predict I could do this. I ate pretty badly (part of my problem, I guess). I’m looking forward to introducing the “good stuff” back in eventually. but, as you say, in moderation.
WWW, would the filling for lemon meringue pie work for you, it has less sugar as afar as I remember. I did post it at one time, so if you are interested, I’ll try to dig it out for you.
Al, maybe the ‘ghost fixer’ is working on that change at the moment. I’ll have to check it out. I am fortunate in that I was never used to or liked fast food. Home cooked from the ground up was the way I was trained.