Lemon curd
Ingredients
2 large (unwaxed)* lemons, scrubbed
225g caster sugar
110g unsalted butter
2 large eggs
Method
Zest the lemons finely and juice them. Add zest and juice to a large, heatproof bowl. Add the caster sugar and the butter to the bowl.
Place over a saucepan of simmering (not boiling) water and stir to dissolve the sugar.
Beat the eggs lightly in a separate bowl and then add to the bowl over the heat and continue to stir for about 10-15 minutes or until the mixture is thick enough to coat the back of a wooden spoon. The mixture will continue to thicken as it cools.
Pour into warm sterilised jars. Leave until cold before sealing tightly with cellophane covers or lids.
Keep refrigerated and use within a month.
Orange curd
Ingredients
2 (unwaxed)* oranges, scrubbed
1 tablespoon lemon juice
225g caster sugar
110g unsalted butter
2 large eggs
Method
As for lemon curd.
Lime curd
Ingredients
3 limes – use juice only, no zest
225g caster sugar
150g unsalted butter (yes, it is more than before)
2 large eggs
2 egg yolks
Method
As for lemon curd.
Author
Maria Ciavarella
Donvale
*If you are using citrus that is neither home grown nor organic, you will need to remove traces of wax and pesticides from the fruit if you are using the zest. Dip the fruit into some boiling water for a few seconds and this should remove the contaminants.
Hi Maria,
Definitely going to try this. Could you please tell me if you have tried making Lemonade Lemon Curd – I have heaps of them and wouldn’t mind trying this out. Probably wouldn’t be as tart as the others, but please let me know your thoughts.
Thanks,
Blossom
Blossom’s Organics
Of course you could use any type of citrus. If they are especially juicy, only use 2 of them. Enjoy!