Don’t believe that there is no British cuisine. It was simply less fortunate than the others: people forgot about it, like about a dusty book on the top shelf of the cabinet which no one has come to for a long time. Most likely, the lemon curd appeared in Britain along with the lemons that came from the colonies. If you dive into old cookbooks, you will find that this was a time when sugar was like a huge head, from which one had to break off a piece to cook a curd. And at the same time, its uneven sides served as a zest grater. Lemon curd is still one of the most popular British canned foods. It can be found in all stores, and in any pastry shop.
Don’t believe that there is no British cuisine. It was simply less fortunate than the others: people forgot about it, like about a dusty book on the top shelf of the cabinet which no one has come to for a long time. Most likely, the lemon curd appeared in Britain along with the lemons that came from the colonies. If you dive into old cookbooks, you will find that this was a time when sugar was like a huge head, from which one had to break off a piece to cook a curd. And at the same time, its uneven sides served as a zest grater. Lemon curd is still one of the most popular British canned foods. It can be found in all stores, and in any pastry shop.- Prep time: 10 minutes
- Cook time: 20 minutes
- Makes: 1 jar
- Difficulty: medium
- Course: dessert
- Cookware: bain-marie, whisk, 300ml jar
- Cuisine: English
Ingredients
- 200 g sugar
- 200 ml lemon juice
- 3 eggs
- 3 egg yolks
- 130 g butter, room temperature
Cooking method
Step 1
Pour sugar into a large bowl, add lemon juice, stir and put on a bain-marie. Whisk the syrup constantly until the sugar is completely dissolved. Leave the syrup on bain-marie.
Step 2
Beat the yolks and eggs in a bowl until smooth.
Step 3
Remove the syrup from the bain-marie. Gradually stir in the syrup to the egg mixture. Then return the mixture to the bain-marie and, stirring constantly, cook until it thickens. The ready mixture should hold on a raised-up spoon.
Step 4
Remove curd from the bain-marie, add butter and whisk until smooth. Keep lemon curd in the fridge for up to 1 week.
My tips and tricks:
You can add curd to tarts, serve pancakes with it, use it as a cream for cakes, pour it over ice cream or cheesecake, or just eat the curd with a cup of hot black coffee when you want something sweet. But you might be surprised if I tell you that lemon curd can be used as a marinade for fresh salmon, or served as a sauce for smoked red fish. I don’t like stereotypes, do you? 🙂
- 200 g sugar
- 200 ml lemon juice
- 3 eggs
- 3 egg yolks
- 130 g butter, room temperature
- Pour sugar into a large bowl, add lemon juice, stir and put on a bain-marie. Whisk the syrup constantly until the sugar is completely dissolved. Leave the syrup on bain-marie.
- Beat the yolks and eggs in a bowl until smooth.
- Remove the syrup from the bain-marie. Gradually stir in the syrup to the egg mixture. Then return the mixture to the bain-marie and, stirring constantly, cook until it thickens. The ready mixture should hold on a raised-up spoon.
- Remove curd from the bain-marie, add butter and whisk until smooth. Keep lemon curd in the fridge for up to 1 week.