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This recipe is in categories Victorians, Breakfast,
About this recipe:
Comments: This recipe is surprisingly easy and VERY VERY delicious.
Preparation Time: 15 minutes
Cooking Time: 14 minutes
Serving suggestions: Serve on hot toast or crumpets. Make a nice label and gift wrap, tied with ribbon over the lid for a wonderful gift.
This is a vegetarian recipe
In late 19th and early 20th century, homemade lemon curd was traditionally served with bread or scones at afternoon tea as an alternative to jam, and as a filling for cakes, pastries and tarts. You can buy commercially producedlemon curd but it's not as tasty as this.
You can sterilise jars in a microwave oven. Quarter fill the jar with cold water, dip in your fingers and run your damp fingers completely around the jar. (If the jar has a lid, shake the water around the jar with the lid on, then remove lid - DO NOT MICROWAVE THE LID). Microwave for 1 minute. Everywhere the water has touched will be brought to boiling point and sterilised. Pour out the water and fill with your marmalade - take care, the jar will be very hot!!
- 4 large lemons
- 4 large eggs
- 350g golden caster sugar
- 225g unsalted butter
- 1 level dessertspoon cornflour
Making and cooking it
- Whisk the eggs in a large pan
- Grate the zest of the 4 lemons into the whisked egg, then add the lemon juice
- Add the sugar and cornflour
- Make sure the butter is at room temperature, chop into small cubes and add to the pan
- Put the pan on a medium heat and keep whisking until the mixture thickens (This takes between 10 and 12 minutes - and your arm will feel like its going to fall off!)
- When the mixture is thick, reduce the heat to very low and keeping stirring for 2 minutes
- Remove from the heat and pour into sterilised jars, put the lids on straight away or tie up with greaseproof paper
- Allow to cool then store in the fridge. (It will keep for about 3 weeks)