Jams & Curds

Lemon Curd Recipe

by Kylie Foster August 27, 2019

This lemon curd recipe is based on my Nana's recipe she made often and always shared with family (we all called it lemon honey - you may have too). Lemon curd is delicious on toast but can be used as a filling for cupcakes and slices, in tart cases for a quick and easy dessert and drizzled over desserts like you might do with a chocolate or caramel sauce (it's lovely with pavlova). It also provides a healthy dose of nostalgia of your parents or grandparents kitchen for many.

Lemon curd freezes well so I recommend you keep one in the fridge and the rest in the freezer until needed.

You will need to use a double boiler but these are pretty easy to DIY if you don't have one already - I don't so I always use a slightly bigger pot above a smaller pot of boiling water.

Lemon Honey Recipe NZ

Makes: 3x half pint sized Ball mason jars (or 8 oz quilted crystal jelly jars by Ball or 3x standard 250 mL jars)

Ingredients:

100 g unsalted butter
1 1/2 cups sugar (I use raw golden sugar)
3/4 cup lemon juice
1-2 tablespoon lemon rind
4 eggs

Method:

Clean the jars and lids in warm soapy water and place the jars in a low oven to keep warm.
Set up the double boiler and bring the water to a boil.
Whisk the eggs and keep aside for later. You can run this through a sieve to remove any stringy bits if you wish.
Combine butter, sugar and lemon juice to the top of the double boiler. Heat until the sugar dissolves.
Add the lemon rind and continue heating the mixture.
Add the whisked eggs slowly whilst mixing (to avoid your eggs scrambling). Continue mixing over the double boiler until it thickens. This will take around 10 minutes - don't let the curd boil. You can test the thickness on a cold plate (from freezer) or by checking that it coats the back of a wooden spoon. It thickens a lot on cooling so I find the cold plate method to be the best.
Using a jar funnel, pour into the 3x jars and screw on the lids. Lemon curd freezes well so I recommend using the Ball Leak-Proof Storage Lids and put two of the jars into the freezer and one in the fridge. Leave a 1/2 inch headspace for freezing and place in the freezer after it has cooled. Lemon curd is good in the freezer for about 6 months or longer.

Enjoy!

Lemon Curd Recipe NZ

Kylie Foster

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Lemon Curd Recipe

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