Recipe – Lemon Curd – 31st January

This is adapted from a Nigella Lawson recipe for passion fruit curd.  I’m sorry it’s in grammes – she’s an English cookbook writer and actually a very annoying TV personality (plus her books have infuriating titles such as How To Be A Domestic Goddess), but her recipes are quite good.  This curd has been classified as a dangerous substance in my town, and it’s illegal to drive a vehicle or operate heavy machinery under its influence.  My friends eat it out of the jar, I love it inside a sponge cake or on ice cream, and it’s great on toast.

  • 2 unwaxed lemons
  • 2 large eggs
  • 2 large egg yolks
  • 150g caster sugar
  • 100g unsalted butter (approximately 1/2 cup)
  1. Finely zest the lemons, and squeeze them.
  2. Beat the eggs, egg yolks and sugar together.
  3. Melt the butter over a low heat in a heavy-based pan, and when melted stir in the sugar-egg mixture and the juice, and keep cooking gently, stirring constantly, until thickened. This takes a long time, and you have to keep the heat very low so that the eggs don’t cook too fast.  So, just keep stirring and suddenly it will begin to thicken.  I promise.  You want it to be a little runnier than toothpaste.  It will continue to thicken slightly as it cools.
  4. Off the heat, let cool slightly, then pour into a jar. Keep in the fridge.
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2 Responses to Recipe – Lemon Curd – 31st January

  1. Mr. Sturdy Knight says:

    That sounds delicious! Any chance of pictures, or better yet the finished product in class?

  2. maoismdoesntwork says:

    On it. I just found out that there are some meyer lemons on their way to me!

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