Tag Archives: lemons

Lemon Curd

IMG_1536Dairy free lemon curd – a sweet but tart, luscious spread with a punchy lemon hit. Ideal for filling cakes, flavouring buttercream or even just slathering onto ice cream!

Lemon curd is just one of those things I never thought I would be able to make. For some reason those mysterious jars of bright yellow, tart goodness just seemed like they would be too complicated to make at home. Not that I understood how it was made, of course – more that it just seemed the kind of thing that only Delia Smith or Mary Berry could pull off.

So what is lemon curd? Perhaps for many of my non UK readers this sounds very unfamiliar and strange! Well, I’ll give you the practical description, and then my own description. Lemon curd is essentially eggs, butter, lemon juice and zest. It is slowly cooked over low heat until the eggs cook and thicken, and the curd can coat the back of a spoon. But that sounds so unappealing!!

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A much better description is this; a luscious, sweet but tart smooth mixture, the consistency of a thick sauce (somewhere between chocolate spread and hoisin sauce – strange description I know, but I think it sums it up well!), with a really big punchy lemon flavour. You can make different fruit curds (I love raspberry curd and will do a post on that later this summer!) and it can be used in lots of ways – such as spreading on toast, filling a cake or flavouring buttercream, just to name a few.

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So, despite my worry about making it, giving up dairy meant I had to find a way to eat lemon curd again… nothing else quite hits the spot like it! And actually when I finally was brave enough to try I realised it wasn’t really that hard. I tried various recipes and liked this Delia Smith one best. Don’t get me wrong – it is definitely a nerve wracking experience the first few times (and if you, like me, end up with scrambled eggs it can really put you off trying again!) but once you get the hang of it and know what to expect, it feels easier and is definitely worth it.

 

This is my first two part post – so if you weren’t already tempted to give this a try, next week I’ll be posting these Lemon Meringue Cupcakes where the curd is used as a filling and a flavouring for the buttercream. So go on, be brave and give it a try!!

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