Jump to content

Lemon Curd

Recommended Posts

I attempted to make some Lemon Curd at the weekend, not sure how sucessful it was though. I opted for a recipe that used whole eggs. I cooked it for ages over a pan of simmering water and it didn't seem to thicken. I have put it in jars in the fridge and it has set a little bit more but is still quite runny.


Any thoughts on where I went wrong? Was I just being impatient? Does anyone have a good recipe that I could try? I'm hoping it will taste great even if the consistency isn't quite right!

Link to comment
Share on other sites

Oooooh, wait one, I resurrected a lemon curd recipe a week or so ago, I think it was Kates recipe and it's bloomin lovely, haven't had a duff batch yet - and I add a couple of limes sometimes too.

Back in a mo.....


......here we go!




It's actually a Nigella which explains why I haven't had a duff batch yet - I haven't had ANY duff recipes from her! It's SO yummy we now sell it to our friends! :lol:


Mrs Bertie

Link to comment
Share on other sites

I sterilise my jars for lemon curd by washing them in hot soapy water then put them in the oven to dry on a low heat (about 80-100C) while I make the lemon curd. By the time it's ready, the jars are clean and hot, ready to have the lemon curd poured in. I always seal the jars while they are hot.


This recipe really is so much easier than making the lemon curd in a double boiler. It's quicker too.


Jolly tasty as well :wink: .

Link to comment
Share on other sites

I can't wait to get enough eggs to give this a go!

How do people sterilize the jars they use?


if you're using jam jars, I wash them first, rinse then I just put some water in them, put the lid on and shake the jar so the water covers the inside of the jar then remove the lid and bung the jar in the m/wave for 2 minutes (or until the water has all evaporated. Then I put the washed lid in a pan of biling water for a couple of minutes.


If you're doing lots of jars, then after you wash and rinse, put the jars in a low oven for 10 minutes or so, same process for the lids as above.

Link to comment
Share on other sites

We wash the jars then put them in the oven for 10 minutes, and we have never had a jar of mouldy jam. :D We also put the lids in and then seal the jars straight after we have filled them with the boiling jam and a waxed disc, this gives an airtight seal and the jars open with a pop.


We keep our home made jam in an old chest of drawers in the garage and I found a jar of blackurrant,redcurrant,raspberry and gooseberry which we had sieved and made seedless in 2005 and it was still good as new :D


Love the new avatar Lesley :lol:

Link to comment
Share on other sites

i have just made 2 jars using Delia's method because I didn't have time to deal with the unused egg yolks I used


5 small whole eggs

150g caster sugar

100g butter

zest and juice of a lime and 2 med sized lemons


grate zest in with sugar in good deep heat proof bowl

beat eggs and juice together then pour over sugar and zest and wisk well

add butter cut into small pieces

place over a pan of barely simmering water and whisk constantly for about 20 minutes until thickened


it's yummy had some on toast for 11'ses

Link to comment
Share on other sites

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.

Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.

  • Create New...