Claire’s Zesty Lemon Curd

EpicureanPiranha | July 12th, 2010 - 22:27

This is an old English recipe from a charming neighbor and family friend who is from England. You will love it  [believe me, the purchased product is a distant relative to this lovely treat that is so simple to make, there is no excuse not to!]

Fresh Lemon Curd & Barmbrack

Claire’s fresh and zesty lemon curd – absolutely delicious!

It’s really important to use the freshest possible ingredients here!

Note ♥ : The first time I made this recipe I was in a hurry and accidentally doubled the amount of butter. After having made and tasted both, my personal preference is for the richer version. But do try both as they are equally delicious!

Claire’s Lemon Curd

3 large juicy lemons, lemon and zest
3 large eggs, beaten
85 g butter in pieces [do not use margarine!]
255 g white castor [granulated] sugar

  • Wash small jars in very hot, soapy water and dry with a clean linen towel.
  • In a double boiler over very gently simmering water, mix lemon juice, zest and sugar. Add eggs and butter.
  • Cook while stirring with a wooden spoon until mixture thickens [remove from heat as soon as it bubbles slightly]. Do not rush by raising the heat!
  • Pour into jars and allow to cool before sealing and refrigerating.

Keeps for three weeks in an airtight container if refridgerated. The key to keeping this is to always use a clean, dry spoon in the jar – small crumbs or other foods contaminate the contents of the jar and this is what can cause it to spoil more quickly!

Fresh Lemon Curd & Barmbrack

Delicious with all sorts of breads and cakes, and so much more!

A Few Ideas for Using Lemon Curd ♥ 

  • a filling in cakes or cupcakes [mixed with whipped cream or marscarpone cheese if you wish, such as in my elegant, summery recipe "Fruit Curd Meringue Gateau" ]
  • a filling for pre-cooked miniature tart shells, topped with whipped cream
  • on hot buttered toast
  • on pancakes with fresh berries
  • on ice cream
  • or on whatever you like!
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