Ever since moving back to Malaysia, my posts have been somewhat erratic. But I promise that there will be some order in my life soon!
I am in the process of moving once again and have been doing a fair amount of travelling back and forth from Norway. I am currently in the lovely city of Stavanger and enjoying the peace and quiet away from city life 🙂
I’ve been here for over a week now and have done SO MUCH COOKING. I am so happy to be finding my inner chef again!
My boy has always loved lemon curd and whenever I happen to be in London, there is always a request for a bottle of the lovely citrus spread. I won’t be making a trip to the UK this time and I figured it can’t be that difficult to whip up a batch of curd, so I made some for him 🙂
I had a look at a heap of different recipes and settled on a hybrid of a few. Here it is:
This makes almost a 500ml bottle of lemon curd or two 250ml bottles
- 3 large lemons – juice and zest
- 80g or 1/3 cup of butter (soft or melted)
- 165g or 3/4 cup of caster sugar
- a pinch of salt (optional)
- 1tsp vanilla essence/vanilla sugar (optional)
- 2 whole eggs + 2 egg yolks
- 1 large or 2 small sterilized jars – I just used old sauce/jam jars and washed them with boiling water and soap
1. Mix the sugar and the zest thoroughly
2. Add the butter to the sugar zest mixture and cream together
3. Add eggs and mix well
4. Add the juice, salt and vanilla and mix well
5. Place everything into a saucepan and cook until thickened over low to medium heat (under a simmer), stirring constantly. This can take anywhere from 10 to 20 minutes.
# If you are worried about over cooking, you can cook the sauce in a bowl placed over simmering water in a pot/saucepan and stir occasionally until thickened. This method will ensure you won’t burn the sauce.
5. Once the mixture is thick enough to coat the back of a spoon, take off heat and let cool. Stir occasionally while it is cooling.
If you prefer, you can strain the mixture through a sieve to take out the lemon rind.
6. Once cooled, spoon mixture into sterilized jar/jars and refrigerate.
# I also wrapped the lids in plastic wrap to help with preserving the contents of the jar and to keep any smells from the recycled lid at bay. Placing a piece of plastic over the jar top and securing it with a rubber band under the lid will also work.
Now you have lemon curd to eat with EVERYTHING! Pancakes, cakes, toast, even roast chicken!
I am not exactly sure how long this keeps as it has not even been a week since whipping it up and we’re already halfway through the bottle! However, I did read that it is supposed to keep for up to 2 weeks.