Hairy Bikers Lemon Curd is made with unwaxed lemons, golden caster sugar, unsalted butter, free-range eggs, and a free-range egg yolk. This easy Lemon Curd recipe creates a delicious dessert that takes about 30 minutes to prepare and can serve up to 4 people.
Hairy Bikers Lemon Curd Ingredients
- 4 unwaxed lemons, zest and juice
- 200g/7oz golden caster sugar
- 100g/3½oz unsalted butter, cut into cubes
- 3 free-range eggs, plus 1 free-range egg yolk
How To Make Hairy Bikers Lemon Curd
- Prepare the Lemon Mixture: Put the lemon zest and juice, sugar, and butter into a heatproof bowl. Sit the bowl over a saucepan of gently simmering water, making sure the water is not touching the bottom of the bowl. Stir the mixture every now and again until all of the butter has melted.
- Whisk in the Eggs: Lightly whisk the eggs and egg yolk and stir them into the lemon mixture. Whisk until all of the ingredients are well combined. Ensure the mixture does not boil to prevent the eggs from curdling. Leave to cook for 10–13 minutes, stirring every now and again, until the mixture is creamy and thick enough to coat the back of a spoon.
- Cool and Store: Remove the lemon curd from the heat and set aside to cool for about 15-20 minutes, stirring occasionally to prevent a skin from forming. Once cooled, spoon the lemon curd into sterilised jars and seal. Keep in the fridge until ready to use.
Recipe Tips
- Use Unwaxed Lemons: Pick unwaxed lemons so there are no harmful chemicals in your curd.
- Keep the Heat Low: Make sure the water is just simmering, not boiling, to stop the eggs from curdling.
- Stir Often: Stir often while cooking and cooling to make the curd smooth and avoid skin forming.
- Whisk Eggs Lightly: Whisk the eggs gently before adding them to the mix to keep it smooth.
- Sterilise Jars: To sterilize jars, wash them in hot soapy water, rinse well, then place them in a low oven (about 140°C/275°F/Gas Mark 1) for 10 minutes before filling with curd.
What To Serve With Lemon Curd
Lemon Curd pairs well with scones, toast, pancakes, or waffles. It can also be served alongside yoghurt, ice cream, cakes, or fresh fruit for a delicious treat.
How To Store Lemon Curd
- Refrigerate: Store the lemon curd in sterilised jars in the fridge. It will keep fresh for up to 2 weeks.
- Freeze: Pour the lemon curd into a freezer-safe container, leaving some space at the top for expansion. Freeze for up to 3 months. To thaw, place the container in the fridge overnight before using.
Hairy Bikers Lemon Curd Nutrition Facts
- Calories: 197kcal
- Carbohydrates: 21g
- Protein: 2g
- Fat: 12g
- Saturated Fat: 7g
- Cholesterol: 142mg
- Sodium: 87mg
- Potassium: 24mg
- Fiber: 1g
- Sugar: 20g
Try More Hairy Bikers Recipes:
- Hairy Bikers Lemon Drizzle Cake
- Hairy Bikers Treacle Tart
- Hairy Bikers Black Forest Trifle
- Hairy Bikers Tiramisu
- Hairy Bikers Blackberry And Apple Crumble
Hairy Bikers Lemon Curd
Description
Hairy Bikers Lemon Curd is made with unwaxed lemons, golden caster sugar, unsalted butter, free-range eggs, and a free-range egg yolk. This easy Lemon Curd recipe creates a delicious dessert that takes about 30 minutes to prepare and can serve up to 4 people.
Ingredients
Instructions
- Prepare the Lemon Mixture: Put the lemon zest and juice, sugar, and butter into a heatproof bowl. Sit the bowl over a saucepan of gently simmering water, making sure the water is not touching the bottom of the bowl. Stir the mixture every now and again until all of the butter has melted.
- Whisk in the Eggs: Lightly whisk the eggs and egg yolk and stir them into the lemon mixture. Whisk until all of the ingredients are well combined. Ensure the mixture does not boil to prevent the eggs from curdling. Leave to cook for 10–13 minutes, stirring every now and again, until the mixture is creamy and thick enough to coat the back of a spoon.
- Cool and Store: Remove the lemon curd from the heat and set aside to cool for about 15-20 minutes, stirring occasionally to prevent a skin from forming. Once cooled, spoon the lemon curd into sterilised jars and seal. Keep in the fridge until ready to use.
Notes
- Use Unwaxed Lemons: Pick unwaxed lemons so there are no harmful chemicals in your curd.
- Keep the Heat Low: Make sure the water is just simmering, not boiling, to stop the eggs from curdling.
- Stir Often: Stir often while cooking and cooling to make the curd smooth and avoid skin forming.
- Whisk Eggs Lightly: Whisk the eggs gently before adding them to the mix to keep it smooth.
- Sterilise Jars: To sterilize jars, wash them in hot soapy water, rinse well, then place them in a low oven (about 140°C/275°F/Gas Mark 1) for 10 minutes before filling with curd.
Hairy Bikers Lemon Curd, Lemon Curd Uk Recipe