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20 mins

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

Posted by Orion Books Published See Orion Books's 81 projects » © 2023 Rachel Khoo · Reproduced with permission. · © Rachel Khoo’s Sweet & Savoury Pâtés by Rachel Khoo, published in hardback by Weidenfeld & Nicolson on 17 July 2014, price £14.99/ eBook £7.99
  • Step 1

    Using a lemon zester, remove the zest from the fruit before squeezing them – you need about 120ml/4fl oz of juice.

  • Step 2

    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.

  • Step 3

    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.

  • Step 4

    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.

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