High Blean B&B Askrigg, recipe for Lemon Curd

Here is a quick and easy recipe for Lemon Curd, which can be made in less than 30 minutes.

This recipe makes about 3½ jars f lemon curd.

Firstly, what is the difference between lemon curd and lemon cheese? Apparently, the difference is that lemon cheese is more lemony than lemon curd!

I am not sure but perhaps just add another lemon to this recipe to change it to lemon cheese!

To make 3½ jars of lemon curd you will require:

4 large eggs.

12oz of caster sugar, ideally golden caster sugar.

8 oz butter ideally unsalted butter but salted will still work.

4 large lemons perhaps 5 if you want to make lemon cheese!

1 Desert spoon corn flour.

Start by sterilising the jars and lids. I do mine by spraying bleach kitchen cleaner on the lids and placing the clean jars into the bottom oven of the AGA for about 30 minutes.

Break four large eggs into a sauce pan and whisk gently.

Zest four lemons and place the zest into the pan of eggs.

Place the zested lemons in a warm oven for five minutes [this makes them produce more juice].

Add the sugar and corn flour to the pan and stir in to the eggs.

Chop the butter into cubes and place in the pan.

Squeeze the warmed lemons and pour the lemon juice into the pan.

Now place the pan onto the heat and keep stirring constantly until the butter melts and the mixture thickens. I take it to around 78°c to 80°c then take it off the heat. Do not allow to get much hotter or the ovalbumen will solidify and produce white flecks in the finished curd. Not the end of the world if this happens but the curd has a much better appearance without these white flecks.

Once the curd has thickened, take it off the heat and pour into the heated jars. Brim fill and then place the lid on, so that a vacuum  is created when the curd cools.

Keep the curd in cool pantry and it will be OK for a number of weeks. Once opened, keep it in the fridge and eat within the week.

Enjoy on warm toast, mixed into plain yoghurt or as a filling for a lemon cake.

My neighbour, who is  judge at local shows, thought the curd was very good but would need to be sieved to be up to show standard!

If you knew my neighbour you would know this was praise in deed. Personally l like the lemon zest in the curd  it makes it more real.





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