The English Lemon Curd Recipe.

Introduction

Lemon curd has its roots in 19th-century English kitchens. At the time, it was made as an alternative to jam to accompany scones and bread during tea time, a classic British tradition. An early mention of the term “lemon curd” appears in Lady Charlotte Campbell Bury’s cookbook, The Lady’s Own Cookery Book, published in 1844.

The term “curd” refers to its creamy texture, achieved by gently cooking eggs, lemon juice, sugar, and butter.

The English enjoy it at tea time on bread, scones, pancakes, or waffles, or use it to fill macarons and tiramisu, enhance yogurt and fromage blanc, or top a cheesecake.

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Ingredients

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The Recipe

In a mixing bowl, zest the lemons using a fine grater.
Mix the zest with the sugar.
Let it rest for 15 minutes so the sugar absorbs the lemon aroma.
Add the eggs to the sugar and whisk until smooth.
Juice the lemons and pour the juice into the eggs, mixing well.
Bring a saucepan of water to a simmer.
Place the mixing bowl over the saucepan as a bain-marie and stir until the mixture reaches 82°C (180°F).
Once this temperature is reached, remove from heat and continue stirring to bring it down to 60°C (140°F).
Gradually add the softened butter while whisking.
Pour the lemon curd into an airtight jar and store in the refrigerator.

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Additional Tips

This recipe can be made without a thermometer: while the bowl is on the bain-marie, whisk continuously until the mixture thickens and puffs up (3–5 minutes depending on the bowl’s material and size).
Remove from heat and continue whisking for 2–3 minutes, then add the butter gradually while continuing to whisk.
Once the butter is fully incorporated, whisk for another 2–3 minutes. “And voilà!”.

Once prepared, lemon curd can be stored in the refrigerator in an airtight container and is best consumed within 10 days.

The Lemon Pizza:

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