Lemon Curd – Curd is the Word

Marguerite Patten's Preserves

This is another non bake so I’m not counting it towards my eighty bakes from around the world. However I want to master the many skills that are needed to be a good baker and make things from scratch hence the curd experiment.I had a bag of lemons that needed to be made into something lovely and after reading Mary Berry’s ‘At Home’ book I realised Lemon Curd is a vital ingredient in many, many cakes. Marguerite Patten made my first venture into jam making so easy that I wanted to try another recipe from her Everyday Cookbook.

The addition of eggs scares me a little. What if I do it wrong and I poison people?! Pushing down those terrible thoughts, I put my faith in Marguerite. She’s never let me down yet and my Dad loves Lemon Curd so I’m sure he will appreciate it.

Them's a lot of lemons (and pips)

It was a relatively simple process. Grate the lemon zest and juice the lemons into a jug.  Admittedly this is hard work when you only have a little wooden juicer thing (I’m not sure of its real name) and trying to avoid pips getting into the mixture. If only I had some muslin or something to sieve the juice through… I try to avoid using the fine sieve whenever possible as I don’t like washing it but it had to be deployed here to sieve out the remaining shards of pip.

Juiced

All the ingredients, butter, sugar, lemon and eggs had to be placed in a good old bain marie to simmer. With a constant and vigorous stir to avoid lemon scrambled eggs.

Bain Marie

Looking a tad lumpy but it's all in the process...

After about an hour on a gentle heat it was the right consistency to ‘coat the back of a spoon’. I find this term a bit confusing as most things do coat the back of spoon… I think Marguerite means when the mixture is thick enough it sticks to the spoon and slides slowly off, or that’s the definition I went with.

Now it coats the back of a spoon! (and looks a lovely glossy sunshine yellow colour)

Then all I had to do was pour it into my sterilised jar (previously of curry sauce origin – lets hope this doesn’t taint the final product!) I had purchased a beautiful thick glass jar with a hinged lid for preserve making. However I managed to knock it onto the floor before work one morning and it promptly smashed into smithereens and flew everywhere! Hoovering under the cupboards before work whilst holding back a curious cat is not so much fun!

The final Lemon Curd

I saved the curd for a special occasion and cracked it open to make a couple of lemon curd tarts this week. It is beautifully sharp and sweet and just the right consistency. There was no curry like after taste either (phew!) so I had sterilised the jar very well. I may never buy lemon curd from a shop again!

Just in case you would like to make your own Lemon Curd a la Marguerite Patton here’s the things that you will need…

  • Rind of 3 lemons
  • Juice of 2 large lemons
  • 8 oz of sugar (I used granulated and got good results)
  • 4oz of fresh butter (I used unsalted real butter not margarine)
  • 2 eggs
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10 responses

  1. Thanks for another lovely recipe, must give it a try, I always seem to have lemons going hard so this is a good way for me to use them up before .
    Just found you blog and have added it to my favourites.
    Enjoy your Christmas.
    Briony
    x

  2. I love lemon curd and yours looks beautiful. Curds are versatile. I often make tangerine curd when I have a glut of tangerines in the winter months and have also made strawberry and raspberry. I’m sure your Dad will be pleased.

  3. Hi Lauren. Have an award. I just got The Versatile Blogger award and it is one of those things you pass along. You get a link to your blog in my next post (later today, I hope). Then you get to nominate fifteen others and post seven bits of information about yourself in your next blog. Cheers and Happy Christmas! — Sharyn

    • Thanks! Your Blackberry Curd looks amazing! I really loved making this and didn’t take as much time as I thought it would to make either so I will definitely be making some more soon! I’m still trying to find the perfect cake to use the rest of my lemon curd in, any suggestions would be very welcome!!!

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