Zesty, tart and silky smooth lemon curd – easy to make with a secret ingredient that takes it above the rest! Perfect to spread on toast or step up a dessert.
Today is the UK’s general election, well technically it’ll be yesterday by the time I post this but let’s not get picky! I voted this morning, I would say I feel happy and proud to take part in democracy but mostly I’m just stressed and anxious! With the way the country is these days and the governments we’re offered, it doesn’t really feel like any vote is the right vote! But I have had my say and I just hope I don’t regret my decision. If a certain party get elected though I may very well move to France and live off pastries – sounds like a good plan whoever gets elected actually! I’m probably going to stay up and watch the results come in, I’ll be doing some live tweeting on my personal no doubt so just be glad you don’t follow that (if you want to feel free to ask, but I’ll warn you now – non baking me has some pretty strong, rambly opinions haha!)
One strong opinion I have is that this is the best lemon curd – a bold statement to make with all the many lemon curd recipes out there I know! Maybe there is a better recipe out there, all I know it’s the best one I’ve made or eaten – and I’ve had my fair share of lemon curd, both homemade and store bought. I guess there’s only one way to find out if you think it’s the best and that’s by making it and trying it out 😉
Lemon curd is not only delicious, it’s easy and quick to make – making you’re own is definitely the way to go, it’s so much tastier than store bought! The two things that I think make this the best curd is I start off with a lot more lemon juice than I need, then I boil it to reduce it down to the amount I do need – that way you end up with a much more concentrated lemon flavour. The other is cardamom – cardamom and lemon are a great flavour combination but don’t worry if you’re not a cardamom fan, you can’t taste it, it just gives the taste a nice boost. I’ve tried it with and without the cardamom and it’s definitely better with! It’s kind of like putting vanilla in chocolate, you can’t taste it but you can tell it’s there!
With all that concentrated lemon flavour this is one tart, zesty curd! Spreading it on toast is one way to wake you up in the morning, waking up through your taste buds is the best way to wake up if you ask me! I would recommend starting off with a thin layer and going from there, depends how tart you like things! You could always add a little more sugar to cut through that tartness if you prefer things a little on the sweeter sides, but personally I like my curd to be nice and tart! How many times can I say tart in one paragraph?!
- 5 lemons, juice and zest
- 1 large egg
- 1 large egg yolk
- 115g caster sugar (super fine granulated sugar)
- 60g unsalted butter
- pinch of salt
- pinch of ground cardamom
- Zest the lemons and set aside for later.
- Juice lemons, strain to remove any stray pulp or seeds. Pour into a medium saucepan and heat on low. Leave to simmer and reduce. Reduce down to 125ml, normally takes about 10 minutes but I tend to check every couple minutes. Add the zest to the reduced juice and leave to cool.
- Rinse and dry the saucepan. Make sure it's cool to touch and add the egg, egg yolk, sugar, salt and cardamom to the pan. Whisk to combine. Add the butter and slowly whisk in the cooled juice (it doesn't need to cold, just not hot).
- Cook over a medium heating, whisking constantly, until the mixture is thickened and coats the back of a spoon. About 15 mins.
- Strain through a wire mesh sieve to remove the zest, to make it extra smooth pass it through the sieve twice . Leave to cool completely, transfer to a jar and chill. The curd will thicken considerably as it cools.
- This recipe makes approximately 230g curd
- You can start off with 125ml lemon juice and skip the reducing step if necessary, but your flavour won't be as intense.
- Will keep in the fridge in an airtight container for 1 week, it will last much longer if you store it in a sterilised jar.
- For a sweeter curd, increase the sugar to 160g
I used this curd to fill some Lemon Raspberry Cupcakes and I’ll be sharing that recipe with you very soon – it’s a yummy one! But for now you can use this curd however you like, it’s great spread on toast which is always popular but the possibilities are endless! You can fill cupcakes like me, you can dollop it in a meringue nest and top with sweet fruits, you could use it top ice cream, you could swirl it in yogurt, you could put it in a pastry cake and make a tart – lemon curd is so versatile and yummy, it’s a good thing it’s so quick and easy to make!
You can also swap out the lemons for any other citrus of your choice, just this week I used this recipe to make a very special lime curd!
Have you guys been following the UK election? If you’re in the UK, did you vote or did you decide to opt out this time (I know a lot of people are making that decision, I personally think it’s important to vote no matter how apathetic the government makes you feel these days, but I completely understand why some people don’t)? I’m gonna be nervously watching the results tonight and keeping my fingers crossed for my country!
I’m gonna bring this delicious curd along to Fiesta Friday this week, I’m definitely going to need a party after the election results no matter what the results are! I’m sure there will be plenty of yummy desserts to enjoy this curd with too. Thanks to Angie for being our ever gracious host, and our lovely co hosts Jess and Caroline!
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