Get Well Soon lemon curd

Me lemon curd
My lemon curd

I love lemon curd. Making your own jar of sunshine is brilliant because you’re able to decide on the level of tartness – this one’s pretty zingy.

I used honey in this recipe. As honey and lemon are often combined in remedies for sore throats and colds, I thought whipping up a jar of this could be a sweet way of saying ‘get well soon’ to someone who’s feeling a bit under the weather.

Notes on my recipe
Source

I used a BBC recipe as the basis for my curd and made a couple of changes:

  • I only had golden caster sugar in so used that rather than white.
  • I only had 90g unsalted butter so made it up to 100g with a little bit of salted – this was fine and I couldn’t taste the difference but I’d caution against using a high proportion of the salted stuff.
  • I also reduced the refined sugar content and substituted honey. The altered the flavour only very slightly and in a really lovely way.
Lemon curd ingredients
Lemon curd ingredients

Ingredients (I found this made less than the 500g BBC recipe suggests – this may be a result of my frequent taste tests)
• 4 lemons – zested and juiced
• 100g caster sugar (golden or white)
• 3 tbsp honey
• 100g butter, cubed
• 3 whole eggs, 1 egg yolk

Method

  1. Sterilise either one 500g jar or two 250g jars.
  2. Put the butter, sugar, honey and lemon zest and juice into a heatproof bowl over a pan of simmering water, ensuring that the base of the bowl is not sitting in the water. Heat until the butter has completely melted, stirring occasionally.
  3. Lightly whisk the eggs. Remove the lemony mixture from the heat and add the eggs to it. Whisk really well until all of the ingredients are combined.
  4. Allow the mixture to cook over the gently simmering water for around 10-15 minutes. The BBC recipe suggests stirring ‘every now and again’. To avoid getting spots of egg in the curd, I recommend stirring more frequently, making sure you scrape the thickening parts away from the bottom of the bowl. This may mean that cooking takes a little longer.
  5. When the curd coats the back of a spoon, remove it from the heat and set aside to cool. The consistency will be slightly runny but it will thicken on cooling.
  6. Once cool, transfer the curd into the sterilised jars and seal. Pop it in the fridge where it should keep for up to a month.

3 Comments

  1. Oooo I always love a good lemon curd! Yours look tasty! Guilty pleasure!

Leave a Comment

Your email address will not be published. Required fields are marked *

*