Description
This rustic lemon curd, made with demerara sugar for a hint of caramel, is a delightful spread with a homemade touch. Perfect for toast, tarts, or straight from the jar.
Ingredients
Units
Scale
- 6 oz butter (3/4 cup or 170g)
- 1 lb brown sugar (2 1/4 cups or 450g)
- 4 lemons (zest and juice)
- 4 whole eggs, beaten
Instructions
- Zest the lemons, then juice them, retaining both the zest and the juice.
- In a double boiler, combine the butter, brown sugar, lemon zest, and lemon juice. Heat gently, stirring continuously, until the sugar has completely dissolved and the mixture is smooth.
- In a separate bowl, beat the eggs thoroughly. Slowly add a small amount of the hot lemon mixture to the eggs, whisking constantly to temper them and prevent curdling.
- Gradually add the tempered eggs back into the double boiler with the rest of the lemon mixture, stirring constantly.
- Continue to cook over low heat, stirring frequently, until the curd thickens enough to coat the back of a spoon, about 10-15 minutes.
- Once thickened, remove from heat and allow to cool slightly before transferring to sterilized jars. Seal and store in the refrigerator.
Notes
If you don’t have a proper double-boiler, use a large saucepan with about 2 inches of boiling water and place a smaller saucepan inside it. The demerara sugar gives the curd a caramel undertone and a golden hue. This curd is wonderful spread on toast, in tarts, or as a filling for cakes. It can be stored in the refrigerator for up to two weeks.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Condiment
- Cuisine: British
Nutrition
- Serving Size: 1 tablespoon
- Calories: 120
- Sugar: 17
- Sodium: 45
- Fat: 5
- Carbohydrates: 18
- Fiber: 0
- Protein: 1
- Cholesterol: 40