Happy Easter Sunday everyone!
Today, I bring you one of my all time favourites: lemon curd!! :3 I fine tuned this easy-to-do recipe I think about three years ago and there hasn't been an Easter since where there wasn't a big bowl of lemon curd on the table. Lemon curd is one of those things that is perfectly fine to buy pre-made in a jar, however, honestly the homemade version is so much more flavourful. Plus, just knowing I made it from scratch gives me a proud and happy feeling. Some people say it is so hard to make, but I daresay that my recipe is fail proof and just takes 15 minutes of your time. This truly is a throw it all in one pot recipe.
Lemon curd is sweet and tangy and smooth and utterly delicious. If you never tasted lemon curd, just try it. You know how some people could eat peanut butter or Nutella out of the jar.. well, I could eat lemon curd straight from the jar. Just a bowl of this, a spoon and I could be happy. I don't actually do this (too often) because that wouldn't be too healthy, but I could! (without any regrets). I do, however, eat lemon curd with yoghurt and granola, swirled through oatmeal, as a lemon pie filling, sandwiched between cookies and of course with scones. These are just some examples because really the possibilities are endless!
Also, as a bonus to everyone that doesn't follow me on Instagram: greetings from Latte and her buttery easter bunny friend!
one big bowl of yummy, yellow goodness
- 3 medium sized eggs
- 75 gr. white caster sugar
- 60 gr. butter, divided in 2-3 lumps.
- juice of 3 medium sized lemons
- Combine the sugar and eggs in a small saucepan. Whisk until well combined. Add the lemon juice, stir, then add the lumps of butter.
- Put the sauce pan over low heat and stir slowly with a wooden spoon, do not whisk (we do not want air in the lemon curd). Keep stirring slowly for about 10 minutes. In this time, the butter will melt and the lemon curd will gradually start to thicken up. Do not speed up this process by turning up the heat, because you will get lumpy, eggy curd, instead of smooth, lemony deliciousness. The lemon curd is ready when it coats the back of the wooden spoon and when stirring starts to leave a 'clear' path behind. In other words, when you stir the spoon through the middle of the pan, the lemon curd is thick enough that you can see the bottom of the pan for a second before the path closes again.
- Once the lemon curd is thick enough remove from the heat immediately and keep stirring to cool down the curd. Alternatively, you can pour the lemon curd into a bowl and place the bowl over some ice or cold water. Leave to cool for 10-15 minutes and enjoy!
- After the curd has cooled down, you can keep it up to week in the refrigerator. I like to use a little glass jar, but any container with a lid will do just fine :).
- I know stirring slowly for 10 minutes may seem like a really long time, but I actually find it quite calming and you will have lemon curd before you know it.