This is my amazing lemon tree. It grows in what looks like a pitiful buckets worth of soil, clinging grimly to the side of the big granite rocks our house is perched on. It never stops producing day in, day out. It always has flowers, green lemons and ripe lemons on it all at the same time. I never water it as it gets all the runoff from rain on the rock and I imagine it is feeding off all the minerals and organic matter that comes off the rock too. Not sure what type of lemon it is but it isn’t a sweet one and has thick pithy skin on it. I’ve never made lemon curd before so thought i’d give it a go to use up a few of the lemons I get. If ever I need a lemon, I just pop out the door off the side of my kitchen to the right of this photo and pick one.
Grated zest and juice of 4 large juicy lemons
4 large eggs
350gm Golden (raw) caster sugar
225gm unsalted butter, room temp and cut into lumps
1 dessertspoon cornflour (I used gluten free cornflour, real cornflour)
Whisk the eggs in a medium sized saucepan, then add the rest of the ingredients. Place over a medium heat and continue to whisk till mixture thickens. When it does, lower the heat to low and let the lemon curd simmer for a minute whilst whisking still.
Remove from heat and pour into hot sterilized jars. Seal immediatley and store in a cool dry place till needed. This all took about 10 minutes to make once everything was prepped and ready to go. So quick to make.
I used 4 one cup (250ml) capacity mason jars and it filled all to the brim.
Now all I need to do is discover some yummy recipes to use it with. 😀
2 thoughts on “Lemon Curd-Quickest preserve ever!”
The girls are making lime curd to make a lime meringue pie today :). I was thinking about how you could pretty much “curd” anything really. I even have a vegan recipe for curd but in all honesty, it’s pretty much just a sort of thick custard without the inclusion of eggs. Yours looks gorgeous. You might have to make some lemon delicious pud or something equally as delicious with some of it or just savour it on some wonderful raisin toast…lots of ideas! 🙂
Hello Fronkii! I just used one of Delias curd recipes for this and found it very forgiving. I forgot to put the blessed (one of Nanas swear words!)sugar in till it had thickened so quickly chucked it in and stirred till it seemed disolved and it still loved me and stayed thick. It looks like the exact same stuff you put in a lemon meringue pie so i’ll try a gluten free or biscuit crumb(cheesecake) base and see how we go. 😀