How To Make Lemon Curd Jam

Homemade Jam Recipes

Ingredients: Lemon Curd Jam Recipe

Photo of Lemons4 large unwaxed lemons
12 oz / 350 grams of caster sugar
6 large free-range eggs
8 oz / 225 grams of butter (or margarine)

Method - What To Do

This recipe for lemon curd is incredibly easy to follow and very quick to make. The end result is perfect as a filling for a sponge cake or for small tarts. If you would like to make a small quantity, then simply use two lemons and halve the remainder of the ingredients. For a really firm curd, add 1/2 tablespoon of corn flour to the juice.

Finely grate or zest all of the lemons and put this rind into a glass bowl, together with the caster sugar. Roll the lemons on a board to soften them (so that they will be easier to juice) and cut them in half.

Squeeze the lemons into a separate bowl through a sieve (to collect the pips and any flesh) and then crack in all of the eggs. If you prefer a creamier curd, discard one or two of the egg whites and instead, just use the yolks.

Whisk the eggs and lemon juice together, and the pour this combined mixture into the bowl containing the sugar and zest. Chop up the butter into small cubes and add to the mixture. Next, place the bowl on top of a saucepan of gently simmering water (not boiling, or the eggs may scramble). Keep stirring the mixture using a whisk and make sure that the water beneath the bowl remains on a gentle simmer. After 15 to 20 minutes, the lemon curd will start to thicken and when the desired consistency has been reached, remove the bowl and leave it to cool down.

Spoon your lemon curd into clean jars and store in a fridge. This recipe has a short shelf life and is best eaten within a couple of weeks, or possibly longer, although it probably won't last that long as it tastes so delicious! If you would like your creation to last a little longer, then store it in plastic containers and place these straight into a freezer.

Lemon Curd Jam Recipe - More Curd Recipes.