Updated: Apr 18
As a child, my grandmother would always make us a jar of lemon curd at Christmas and we would have it on toast for Boxing Day breakfast. Due to my love of all things lemon this was definitely always the best Christmas treat. I was well into adulthood before I learnt to make it myself and it’s such a lovely addition to toast, mixed through yogurt or to fill cupcakes or macarons.
For this recipe you can use the juice of fruit if you are using a citrus fruit or the puree if you are using a soft fruit, such are strawberries, mangos or peaches. If you are using a puree, blitz the fruit in the food processor with a little splash of water and then pass it through a sieve before using.
If you are using a citrus juice, I would suggest you start with 1 cup of juice and cook it down to 2/3 of a cup to intensify the flavour of the juice before making the curd.
Makes approximately 200 g
2/3 cup fruit juice or fruit puree
1 Tbsp of Fruit Zest (for citrus curds only)
1/2 cup caster sugar
2 Tbsp of Lemon Juice
2 egg yolks
2 whole eggs
150g of Butter – cold and cut into cubes
1. Place a small saucepan with 1 inch of water in it over a medium heat. Place a glass bowl over the top of the saucepan, making sure the bowl doesn’t touch the water.
2. Place the fruit juice / puree, zest (if using), sugar, lemon, eggs and egg yolks in the bowl and whisk until the sugar has dissolved.
3. Add the butter, one cube at a time and whisk until melted.
4. Turn the heat down and continue to whisk as the curd cooks. This we take approximately 5 – 8 minutes. Once it is cooked it will thicken up with the consistency of custard which should coat the back of the spoon.
5. Allow the curd to cool in the fridge and set for at least 2 hours.
6. Place in sterilised jars or a piping bag if you are going to use it to fill macarons.
Made with Juice
Blood Orange Curd
Made with Puree