There is NOTHING like a great lemon curd … I have tried many recipes, but Tenina’s Citrus Curd ( see here … but I am only using lemons) is the best!  Big statement I know, but once you have made this you will know what I mean.

Apart from using this curd as a fabulous spread on any form of bread – either toasted or plain, I also use it to top pavlova, fill pre-baked pastry cases (either small or large … see here for recipe ), as a filling for butterfly cupcakes instead of cream, and as part of a parfait ingredient when entertaining and I know time is going to be short (amazing served with yoghurt cream and baked mixed berries … see here for strawberry recipe, but I use a combination of mixed berries).

It is super easy to make … and keeps well in the fridge for a couple of weeks.

If you wish to make it dairy free, substitute the 250g butter with 200g refined organic coconut oil (which has no coconut taste or aroma).  I have used less oil to butter ratio, as butter is made up of 80% fat and 20% water, so I reduced the coconut oil (which is all fat) by 20% so that I would get the same finish on the lemon curd.  You will get slightly less in volume too.

Lemon Curd

 

Save Print

Prep time

10 mins

Cook time

12 mins

Total time

22 mins

 

Author: Gina @ The Passionate Pantry

Serves: 2 x 500g jars approximately

Ingredients

• 220g raw caster sugar, or plain caster sugar
• zest of 2 lemons (save juice)
  
  
• 250g butter, cubed
  
  
• 200g lemon juice (approximately 4 lemons)
• 4 x 59g whole eggs
• 2 egg yolks

Instructions

1. Place sugar and zest into TM bowl and mill 10 seconds / speed 10
2. Add butter and chop 5 seconds / speed 7
3. Add lemon juice, whole eggs and egg yolks and cook 10 minutes / 80 / speed 5
4. Cook for a further 2 minutes / 90 / speed 5
5. Pour into a container and place a piece of plastic wrap directly onto surface leaving space around edges for steam to escape … allow to cool completely at room temperature
6. Cover (leaving plastic wrap on) and place into fridge until completely cold
7. Remove cover and plastic wrap and stir well to loosen up mixture (you will need to do this a little more with the coconut oil option but it should still become smooth)
8. Either use straight away or store in fridge in smaller containers until ready to use

Notes

Apart from using this curd as a fabulous spread on any form of bread - either toasted or plain, I also use it to top pavlova, fill pre-baked pastry cases (either small or single large one), as a filling for cupcakes, and as part of a parfait ingredient when entertaining and I know time is going to be short.

It is super easy to make ... and keeps well in the fridge for a couple of weeks.

If you wish to make it dairy free, substitute the 250g butter with 200g refined organic coconut oil (which has no coconut taste or aroma). I have used less oil to butter ratio, as butter is made up of 80% fat and 20% water, so I reduced the coconut oil (which is all fat) by 20% so that I would get the same finish on the lemon curd. You will get slightly less in volume too.

3.5.3251