Lemon Curd, I remember it from my childhood, we used to have it on the breakfast table, and I fell in love with it. It was a bought Lemon Curd and as I grew up and became an adult I did not find the same brand in the store. For a long time I did not find any Lemon Curd in the store at all. And then some years ago I went to a food market in Ålesund in the summer time and there were a farmer from the UK selling all kinds of marmalade, and other UK local food, and there I found Lemon Curd again, and how wonderful it was. I bought from them several glasses and I went back there three years in a row to shop from them. But some glasses only last so long so of course I got empty.
Last week I found Robertson’s Lemon Curd at the store and I bought a jar. But I was disappointed, it was not as good as the one I bought at the market and not as good as the one from my childhood. It was jelly like and with a weak taste. It hardly tasted any lemon at all.
So I decided to find a recipe and make my own.
4 ecological unwaxed lemons, zest and juice
200g (2,22 dl) / 7oz sugar
100g/3½oz unsalted butter (or margarine), cut into cubes
3 free-range eggs, plus 1 free-range egg yolk
Squeeze the juice out of the lemon like this.
Cut the 100 grams of butter (or margarine) in smaller pieces to make it melt easily.
Measure 200g (2,22 dl) / 7oz sugar.
Take in total 4 eggs: 3 eggs with white and yolk, but the last egg only the yolk.
Whisk the eggs gently together.
Boil water in a big sauce pan. I use a steaming pan.
Put a clean sause pan or metal bowl in the boiling water (if you can do arrange it and hold it over the water). The water in the steaming pan should be gently boiling not hard boiling.
Put the lemon zest and juice, the sugar and the butter (or margarine) into the smaller sause pan / bowl.
Melt the butter with the sugar and lemon juice and zest while stirring.
Add the whisked eggs.
cook for 10-13 minutes. Stir the mixture gently every now and again. Do not leave it since if you do the eggs in the curd will be “hard-cooked”. So stir until the mixture is creamy and thick enough to coat the back of a spoon in a nice layer not dripping off.
If you taste the curd before it is ready you will probably find it have a strong lemon taste, but do not be alarmed it will be sweeter and smoother along as you cook and stir. And it will have a nice taste when it is done.
Remove the lemon curd from the heat and set aside to cool, stirring occasionally as it cools. Once cooled, spoon the lemon curd into sterilised jars and seal. Keep in the fridge until ready to use.
I have it on toast with a big cup of Earl Grey Tea.
But you can probably use it in a cake too.
I think my home-made Lemon Curd tastes really good and it is much better than the Robertson’s Lemon Curd, sadly for them since they are “By appointment to Her Majesty the Queen Manufacturers of Jams and Spreads…”. Maybe the queen should better taste mine? The Robertson’s Lemon Curd does not taste much. But the farmers Lemon Curd I bought on the market is still best, but sadly I do not have their recipe.
I like my home made.