Granny's Quick Lemon Curd
User Reviews
5
Granny's Quick Lemon Curd
Description
To prepare Granny's Quick Lemon Curd, caster sugar, finely zested and juiced unwaxed lemons, and butter are gently heated in a pan until the sugar dissolves and the butter melts. Beaten eggs are then gradually whisked in over medium heat, continuing whisking until the mixture boils and thickens, developing a custard that coats the back of a wooden spoon. Once cooked, the curd is poured into sterilized hot jars and sealed to preserve freshness.
The curd's flavor balances lemon tartness with the richness of butter and egg, creating a smooth texture suitable for spreading on toast or filling desserts. It keeps refrigerated for two to three weeks.
Sterilizing jars before use is important to maintain shelf life and prevent spoilage. The recipe yields about 300ml, or one to two small jars, making it convenient for small batches.
Ingredients
- 200 g caster sugar
- 2 lemon finely zested and juiced, unwaxed
- 55 g butter cut into large cubes, unsalted
- 2 egg well beaten
Instructions
- Put the sugar, lemon juice, zest and butter in a pan on a low heat and stir with a wooden spoon until the sugar has dissolved and butter melted.
- Turn the heat up to medium and whisk in the beaten egg and keep whisking until boiling.
- Whisk for another minute (the mixture will thicken and coat the back of a wooden spoon). Thickens further on cooling.
- Pour into hot sterilized jars and seal with lids immediately.
- Allow to cool, then store in fridge and consume within 2 – 3 weeks.
- Makes approximately 300 mls (1 to 2 small jars)!
Notes
- Sterilize jars by washing them in hot soapy water or dishwasher, then filling with boiling water, emptying, and placing in a 140°C oven for 20 minutes before use.
- Wash metal lids in boiling water and dry thoroughly; warm them in a turned-off oven fan setting if still damp before sealing jars.
User Reviews
Overall Rating
5
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