Lemon curd
  • Serves icon Makes 250ml
  • Time icon Hands-on 20 min

The perfect harmony of sweet and tart – serve this sunshine yellow curd for breakfast or spread between layers of cake for a zesty take on Victoria sponge.

Nutrition: per serving

Calories
50kcals
Fat
1.9g (0.9g saturated)
Protein
1.1g
Carbohydrates
7.1g (7.1g sugars)
Fibre
no fibre
Salt
no salt
Calories
50kcals
Fat
1.9g (0.9g saturated)
Protein
1.1g
Carbohydrates
7.1g (7.1g sugars)
Fibre
no fibre
Salt
no salt

Ingredients

For the lemon curd:

  • Grated zest and juice 2 large lemons
  • 175g caster sugar
  • 3 large free-range eggs
  • 35g unsalted butter, cubed

To make lime (or mojito) curd:

  • Juice 1 lemon
  • Grated zest and juice 2 limes
  • 200g caster sugar
  • 3 large free-range eggs
  • 35g unsalted butter, cubed
  • 1 tsp white rum (optional)

To make ginger curd:

  • Juice 1½ lemons
  • 70g fresh ginger, coarsely grated
  • 3 large free-range eggs
  • 160g caster sugar
  • 35g unsalted butter, cubed

Method

  1. Put the lemon zest and juice in a heatproof glass or metal bowl over a medium pan of simmering water (don’t let the water touch the bowl) and warm for 3-4 minutes. Add the sugar and gently stir until dissolved. Strain into a heatproof jug.
  2. Whisk the eggs into the juice until just combined, then pour the mixture back into the bowl set over gently simmering water. Stir the mixture for 10-12 minutes in a figure-of-eight motion, scraping the bottom of the bowl so it doesn’t stick and curdle. Once it starts to thicken, turn the heat down slightly. It’s ready when the curd drops off the spoon leaving a little peak on the spoon and a trail in the bowl.
  3. Remove the bowl from the heat and let the curd cool for 1-2 minutes before stirring in the butter. Put cling film on the surface of the curd so it doesn’t form a skin, then leave to cool to room temperature. Decant into sterilised jars and store in the fridge.

For the lime curd:

Make the lime curd using the same method as the lemon curd, combining the lemon juice and lime zest and juice as in step 1, but don’t strain out the zest as it gives it an extra kick. Stir the rum into it once cooled, if you like.

53kcals, 1.7g fat (0.8g saturated), 1.1g protein, 8.1g carbs (8.1g sugars), no salt, no fibre

For the ginger curd:

The ginger curd also uses the same method as the lemon curd. Add the grated ginger to the warming lemon juice (step 1), then strain it out at the very end to prevent the curd being too fiery.

49kcals, 1.9g fat (0.9g saturated), 1.1g protein, 6.7g carbs (6.5g sugars), no salt, no fibre

delicious. tips

  1. Curd is a zingy alternative to jam in a sponge cake, or you can swirl it into vanilla ice cream mix (or softened ready-made ice cream) before freezing.

    Most curd recipes use just egg yolks, but our lemon curd (and variations) uses whole eggs. The egg whites add volume and texture to the finished curd.

  2. The curd will keep chilled in a sealed, sterilised jar for up to a month. Freeze in small bags for up to 3 months.

  3. By using a bowl set over a pan of just simmering water, the heat is much gentler, preventing the eggs from cooking too fast and scrambling – just don’t let the water boil. If you end up with lumps of cooked egg in the curd, fear not. As long as there’s more curd than egg, just strain out the lumps through a sieve at the end.

    It’s important to bear in mind that curd tastes sharper while it’s cooking. Once the curd is chilled, the flavour mellows. So if the mixture tastes slightly too intense while you’re making it, don’t worry. These recipes have just enough sugar to give a glossy finish but still keep the wonderfully tart note that gives fruit curd its moreish edge.

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