While I’m including this recipe to use along with my recipe for Berries Pavlova, this is a wonderful treat for so many purposes. I love it on toast, but putting a spoonful each in little filo tarts and then topping with a dab of whipped cream and a berry or some candied citrus peel, or using it with crushed shortbread and sliced strawberries would also be an amazing dessert idea. I’ll keep it short. No memories of this in my household, although I know my wife Beth’s mother used to make lemon curd tarts, and we have the little tart pans to prove it. But I believe she used store bought curd. Take the extra time to make it from scratch. It’s incredible. But it only lasts a week or so before it gets tough and chewy.
I cannot tell a lie, this recipe was created with inspiration from another blog, Sally’s Baking Addiction. One I frequently use in my research for tips and tricks, as well as inspiration for my Berries Pavlova recipe!
- 4 large egg yolks (see? I told you you’d use them.)
- 2/3 cup granulated sugar
- 1 1/2 TB mixed zest from lemons and oranges
- 1/3 cup mixed lemon and orange juice
- 1/8 tsp salt
- 6 TB unsalted butter, cut into chunks and softened
- Boil 1 – 2 inches of water in the bottom of a double boiler on high heat
- Once boiling, reduce heat to simmer and place top bowl on.
- Place egg yolks, sugar, zest, juice and salt into the top and whisk until completely blended
- Continue to whisk as your mixture cooks. Don’t stop as the eggs will cook and your curd will be curdled! (lol)
- Once the curd has become thick and creamy (mine took about 15 minutes, but don’t let it cook too long, it should be nice and thick, like frosting) remove from the heat.
- Stir in the butter until well combined. Pour curd into a jar to cool, making sure to cover it with plastic wrap to prevent a skin from forming. That means push that wrap right down onto the curd.
It will have thickened during the cooling process. Once totally cooled you can remove the wrap and use the curd on the Berries Pavlova recipe or anything else that needs a sweet and citrusy spark! The curd should keep well, refrigerated for a week or so.
You can also make different curds for different uses, including substituting out the lemon and orange for lime, which would be incredible on coconut pancakes, or a mix of rasberry and lemon but seiving some crushed raspberries (to remove the seeds) and adding this juice to the lemon. Perfect filling for some yummy shortbread sandwich cookies (hmmm, maybe next week?) Be creative and enjoy!
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Interested in reading more? Try the following dessert recipes.