Gifts from the Modern Larder’s lemon curd

Lemon curd

Classic lemon curd is my favourite, but I also have a soft spot for passion fruit or blackcurrant curd. To make one of these variations, simply press the fresh fruit through a fine mesh sieve until you have 100g and use it in place of the lemon zest and juice. Combine the lemon zest and juice with the butter and sugar in a small heatproof bowl. Rest the bowl over a small saucepan of gently simmering water, ensuring the bowl doesn’t touch the water. Turn the heat down to low and whisk until the butter has melted.

Lemon curd

Gifts from the Modern Larder’s lemon curd Classic lemon curd is my favourite, but I also have a soft spot for passion fruit or blackcurrant curd. To make one of these variations, simply press the fresh fruit through a fine mesh sieve until you have 100g and use it in place of the lemon zest and juice. Combine the lemon zest and juice with the butter and sugar in a small heatproof bowl. Rest the bowl over a small saucepan of gently simmering water, ensuring the bowl doesn’t touch the water. Turn the heat down to low and whisk until the butter has melted. Gifts From the Modern Larder by Rachel de Thample is published by Kyle Books, £16.99. Photography by Ali Allen Print This
Serves: Makes 2 x 150g jars
Nutrition facts: calories fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • Finely grated zest and juice of 2 lemons
  • 50g butter
  • 130g caster sugar
  • 2 eggs, plus 2 egg yolks

Instructions

Whisk the egg and egg yolk together and add to the lemon mixture.

Gently cook, whisking regularly, until the curd thickens. This should take about 15 minutes. Spoon into a cooled sterilized jar and seal with a lid. Use within 4 weeks. Refrigerate once opened.

Gifts From the Modern Larder by Rachel de Thample is published by Kyle Books, £16.99. Photography by Ali Allen

Related Articles

Nathan Outlaw’s Restaurant Nathan Outlaw: Strawberries, elderflower custard & strawberry champagne sorbet

Foodies

Rachel Khoo: Swedish beef stew (Skånsk kalops)

Foodies

Marcus Wareing’s quince, rosemary and honey trifle

Foodies

This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish. Accept Read More

Skip to toolbar