Lemon Curd Recipes
Lemon curd is not necessarily a Spanish recipe but a great use of the abundant lemons available here. Use it on bread/toast, crumpets etc or as a filling for various cakes or just eat it out of the jar. You could also do the same with any citrus fruits such as oranges or limes or even Cherries for something a bit different.
Easy Lemon Curd Recipe. Stove top method
Makes one 500g/1lb 2oz (large) jar or two 250g/9oz (small) jars
4 unwaxed lemons, juice (100ml) and zest (1tbsp)
200g 7oz caster sugar
100g 3½oz unsalted butter cut into cubes
3 eggs plus 1 extra egg yolk
Method
Place the lemon zest, juice, sugar and butter into a heatproof bowl. Sit the bowl over a saucepan of gently simmering water, make sure the water is not touching the bottom of the bowl. Stir the mixture every now and again until all of the butter has melted.
Lightly whisk the eggs and yolk and stir them into the lemon mixture. Whisk until everything is well combined, then leave to cook for 10–13 minutes, stirring every now and again, heat until the mixture is thick and creamy and thick enough to coat the back of a spoon.
Remove from the heat and set aside to cool, stirring occasionally as it cools. Once cooled, spoon the lemon curd into sterilised jars (see below) and seal. Keep in the fridge until ready to use.
Tip - Try half lemon and half orange for a slightly different taste - known by the Benidorm Seriously Team as Lemange Curd.....
Tip - Why waste the egg white - Make a few meringues as well, place the egg white in the fridge until you are ready to use it, then whisk until it forms stiff peaks, gradually add 50g of sugar, continue whisking until all the sugar is incorporated and the egg white has a glossy sheen, spoon onto a baking sheet and cook for 1.30hrs at 110ºc.
Lemon Curd Recipes, Slow Cooker Method
Ingredients
8 Eggs (whisked)
1 1/2 Cups of White Sugar (about 300gms)
3-4 Teaspoons Finely grated Lemon Rind
250 ml Lemon Juice = about 7-8 lemons
250g Butter
Prep: 10 mins
Cook: 2 hrs
Serves: 4-5 Small Jars or 3 Big Jars
Method
Grate the lemon rind first then cut and juice the lemons ( make sure there are no pips! ).
Crack 8 eggs into a bowl and whisk them.
Pour ALL ingredients into the slow cooker
Turn on High and constantly keep stirring until the Butter has completely melted.
Once melted, turn slow cooker onto Low with a Tea Towel under the lid and leave for 1 1/2 - 2 hours or until fairly thick.
Stir every 20 minutes or so.
Once Lemon curd is done, take the jars out of the oven and pour it in and put on the lid.
Allow the jars to cool first before putting them in the fridge or they may crack.
STERILISING JARS:
Get some jars (about 3-4 for this recipe) wash them in boiling water, dry them, and put them in the oven at 100C for 10 minutes.
The lids of the jars you put in a pot of boiling water for 10 minutes not in the oven
Make sure this is the 10 minutes before serving so that the jars are still very hot when your pour in the Lemon curd.
ENJOY YOUR LEMON CURD
