Annabel's Lemon Curd

About Annabel's Lemon Curd

Annabel's Lemon Curd is a delightful, tangy spread that's perfect for toast, scones, or as a filling for pastries. This homemade lemon curd recipe is simple to make and keeps well in the fridge for several weeks. The combination of fresh lemon juice and zest provides a burst of citrus flavor, balanced by the richness of butter and eggs. It's a versatile and delicious addition to your kitchen repertoire, bringing a touch of sunshine to any meal or dessert.

Annabel's Lemon Curd Ingredients

▪️ 1½ cups caster sugar
▪️ 220g butter, diced
▪️ Finely grated zest of 1 lemon
▪️ 1¼ cups lemon juice (about 6 juicy lemons), strained
▪️ 6 large eggs

How to make Annabel's Lemon Curd

Step 1: Place the sugar, butter, lemon zest, and lemon juice in a heatproof bowl over a pot of boiling water, ensuring the water does not touch the bottom of the bowl. Alternatively, use a double boiler. Heat over medium heat until the butter melts.

Step 2: In a separate bowl, whisk the eggs, then stir them into the butter mixture.

Step 3: Cook over gentle heat, stirring constantly with a wooden spoon, until the mixture thickens enough to coat the back of the spoon, about 3-5 minutes. Ensure the mixture does not boil. It is ready when the lemon curd holds a line when you run your finger across the back of the coated spoon.

Step 4: Remove from heat immediately, stirring a little to prevent overheating on the base. Don't worry if it seems a bit runny; it will thicken as it cools.

Step 5: Pour the hot mixture through a strainer into a jug to remove any lemon zest or flecks of egg white, then pour it into hot sterilised jars (about 4) and seal.

Step 6: This lemon curd will keep for several weeks in the fridge. Enjoy this delightful spread on toast, scones, or as a filling for pastries!

Fun Facts about Annabel's Lemon Curd

▪️ Annabel's Lemon Curd uses fresh lemon juice and zest, giving it a vibrant, natural flavor.
▪️ Lemon curd is believed to have originated in England, where it was traditionally served with bread or scones at afternoon tea.
▪️ This recipe can be adapted to make other fruit curds, such as lime or orange, by simply substituting the lemon juice and zest with your fruit of choice.