Tangy, sweet, and creamy. Easy to make and so versatile, you could only benefit from having a jar of this in your fridge. Dollop over ice cream, pavlova meringues, layer between a vanilla sponge, spread over pancakes. So soo many possibilities, fill small pastry tart shells, fill fresh croissants, have with yogurt, use it as a cheesecake topping. See, endless...
This lemon curd will forever be extra special to me, as this is my great grandma’s recipe. We simply called her grandma. Growing up we were very blessed to have two grandmothers and one great grandmother, but we couldn’t call all of them grandma. So, we differentiated them as Ouma, Granny, and Grandma.
Grandma lived in-house with us, she taught us how to act like a lady (usually after we yelled at our brother… lol), how to properly pronounce English words (she was British, so, “properse engels”), how to not be wasteful with food (she lived through the second world war), she always had the most fascinating stories to tell and we hung on every word she told us. Even though these are such precious memories, and reminiscing brings sadness, in a beautiful way, but it also fills me with utter gratitude having had the privilege of growing up with such a remarkable woman. Therefore, I’m also aware of the privilege I have in sharing this recipe.
Grandma's favorite way of enjoying lemon curd was simply on a slice of warm toasted bread.
You will need:
- Medium-sized pot
- Balloon whisk
- Measuring cups and spoons
- Sterilised glass jar/s
- Glass mixing bowl
A tip to get as much juice from your lemons as possible - microwave them for 10-15 seconds before cutting and squeezing the juice out.
Yields: ± 500ml
Ingredients:
2 c White Sugar
4 Eggs
½ c Butter, cubbed (115g)
200ml Fresh lemon juice (± 3 – 4 lemons)
Zest of 1 lemon
Method:
Combine the sugar, butter, lemon juice, and zest. Heat over low heat until it begins to simmer, stirring continuously until the sugar has dissolved. Remove from the heat and allow to cool slightly for 3-4 min minutes.
Whisk the eggs together in a separate small glass mixing bowl, until fluffy and light yellow.
Measure out about ¼ c of the warm lemon syrup mixture and quickly add it to the eggs, whisking all the time. Now, pour this egg mixture into the pot with the lemon syrup.
Return the pot to low heat and continue to whisk until the mixture begins to thicken. Once it reaches the consistency of pouring custard, remove the pot from the heat. It will continue to thicken while it cools.
Once cooled, transfer to sterilised glass jar/s.
Refrigerate and use within 2 weeks. You could also freeze lemon curd in zip lock baggies for 12 months.
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