06 May Lemon Curd
6 May 2016
PREP. TIME: 20 MIN - COOK TIME: 60 MIN - SERVES: 5
The easiest way to make Lemon Curd is using a double boiler. If you do not possess one, you can readily construct one by fitting a heat proof bowl onto a saucepan. The water level should be adjusted to simmer just below the base of the bowl.
his recipe makes a delicious filling for tiny brown bread sandwiches to eat with ice cream, to spread on brioche or currant bread as well as lemon tartlets of any size, made with rich, sweet short crust pastry.
2 large lemons, preferably thick skinned
225 g sugar, preferably sugar cubes
4 whole large eggs
120 g unsalted or slightly salted butter
Rub sugar lumps onto the peels of lemon, holding them over a bowl, just until each lump starts to crumble, then start another. About 4 lumps will rub sufficient outside peel and oil out of each lemon.
Place all of the sugar in a bowl
Squeeze the lemons, and strain the juice over the sugar
Whisk the eggs very thoroughly in a separate bowl
Cut the butter into small cubes
Place the bowl of sugar and lemon juice over a simmering pot of water on the stove. When the sugar has dissolved, add the eggs, then gradually add the butter. Stir until all of the ingredients are amalgamated and the whole mixture looks rather like thick honey, with about the same consistency. It is that easy!
Remove the bowl, and stir until the curd has cooled.
Step 8. Turn the curd into small clean jars and cover
Obs: Lemon curd will keep for up to 3 months or perhaps longer. It does eventually lose what Elizabeth David described as its 'exquisite flavour' and 'sharp scent' though.
Spoon Lemon Curd into cooked tartlet bases made with sweet short crust pastry.
Decorate with a fresh berry, half a red grape or a strip of fine lemon or lime zest.
Because the curd is so rich, tiny little lemon tartlets generally suffice. They are delicious to serve as a petite fours or for Afternoon Tea.
If you don't wish to make your own sweet short crust pastry - there are some very good tartlet cases available. Select those using proper ingredients - i.e butter and sugar and flour and not much else! Michel's Fine Biscuit Co makes perfect tartlet cases ready to go.
Recipe by David, Elizabeth : An Omelette and a Glass of Wine
Adapted by Elizabeth Peddey
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