I don’t know why I’d never made Lemon Curd before as my grandmother used to make it quite often and there was often a pot of shop bought lemon curd at home as my father was quite partial to it. The stuff you buy in a supermarket though has no real bearing on homemade and it is wonderful in cakes or just spread on bread etc. I’d had a recipe card for Lemon Curd sitting in my index box for over 20 years. The recipe was in my sister’s handwriting but with the addition of 2 words “plus zest” in my grandmother’s handwriting so I knew it was her recipe. The instructions were a little scant so I set about putting some flesh on the bones of the recipe. I was a little unsure of granny’s method of putting everything in a pan and not using a bowl over simmering water but I needn’t have worried, the recipe worked perfectly and was so quick and so delicious.
This Lemon Curd is not stiff and waxy like its manufactured cousin but has a lovely softness to it, a consistency which I far prefer. The intense lemon flavour is such a joy too, it positively dances on your tongue as you eat it. I am now kicking myself that I didn’t make this recipe sooner as I really feel I’ve been missing out over the years. But now I’ve found it, it will be made again and again. We enjoyed Granny’s Quick Lemon Curd on some homemade Lemon & Raisin Scotch Pancakes to begin with which was a match made in heaven!
Do you have a recipe that you’ve put off making for far too long? Do tell me in the comments below – I have a long list of them which I’m slowly working through!
As this recipe is made from scratch I am entering it into Javelin Warrior’s Made with Love Mondays challenge. I’m also entering Tea Time Treats where the theme is preserves this month hosted by Karen at Lavender & Lovage and alternately with Jane at The Hedge Combers. As there’s a new challenge in town called Inheritance Recipes run by Coffee & Vanilla and Pebble Soup I am now entering this too:-)
- 200g Caster Sugar
- 2 Unwaxed lemons, finely zested and juiced
- 55g Unsalted butter, cut into large cubes
- 2 eggs, beaten
- Put the sugar, lemon juice, zest and butter in a pan and melt on a low heat.
- Whisk in the beaten egg (on a medium heat) and keep whisking until boiling.
- Whisk for another minute (the mixture will thicken).
- Pour immediately into warm sterilized jars.
- Makes 2 x 175ml jars + a little for tasting!
- Will keep in the fridge for a few weeks.