Rachel Khoo's Sweet and Savoury Pates
Curds are sweet spreads, mostly based on citrus fruit. They comprise beaten eggs, sugar,
fruit juice and zest, cooked over a low heat until they thicken. They are then left to cool to
form a soft, even-textured spread with an intense flavour.
makes 450g/1lb ● preparation time: 15 minutes ● cooking time: 20 minutes
- Tracey H. favorited Lemon Curd 25 Jan 03:28
- Melissa Beth added Lemon Curd to Foodening 14 Nov 10:37
- Melissa Beth favorited Lemon Curd 07 Nov 03:57
- freakharmonic favorited Lemon Curd 03 Jul 22:58
- Sunnie favorited Lemon Curd 17 Feb 19:03
- Meta H. added Lemon Curd to cooking 28 Dec 18:35
- heather r. added Lemon Curd to Food Items to make 15 Oct 19:55
- HylianWriter534 favorited Lemon Curd 17 Sep 21:40
- Lisemols favorited Lemon Curd 02 Sep 14:52
- Emma H. favorited Lemon Curd 01 Sep 17:10
Using a lemon zester, remove the zest from the fruit before squeezing them – you need about 120ml/4fl oz of juice.
In a medium-sized saucepan, whisk together the juice, zest, sugar, eggs and salt. Then add the butter and place the saucepan over a low heat, whisking constantly until the butter has melted. Turn up the heat and cook, still whisking constantly, until the mixture thickens to a smooth, creamy consistency. The curd is ready when it coats the back of a spoon.
Pass the curd immediately through a sieve then pour it into an airtight container or a sterilised jar. The curd keeps for about 3 weeks in the refrigerator.
Lemon curd with honey & cardamom
For this deliciously spicy and fragrant variation, replace 50g/1¾oz of sugar with 50g/1¾oz of honey. Follow the recipe above and at the same time as mixing all the ingredients together in the saucepan, add 3 crushed cardamom pods.