There is NOTHING like a great lemon curd … I have tried many recipes, but Tenina’s Citrus Curd ( see here … but I am only using lemons) is the best! Big statement I know, but once you have made this you will know what I mean.
Apart from using this curd as a fabulous spread on any form of bread – either toasted or plain, I also use it to top pavlova, fill pre-baked pastry cases (either small or large … see here for recipe ), as a filling for butterfly cupcakes instead of cream, and as part of a parfait ingredient when entertaining and I know time is going to be short (amazing served with yoghurt cream and baked mixed berries … see here for strawberry recipe, but I use a combination of mixed berries).
It is super easy to make … and keeps well in the fridge for a couple of weeks.
If you wish to make it dairy free, substitute the 250g butter with 200g refined organic coconut oil (which has no coconut taste or aroma). I have used less oil to butter ratio, as butter is made up of 80% fat and 20% water, so I reduced the coconut oil (which is all fat) by 20% so that I would get the same finish on the lemon curd. You will get slightly less in volume too.
- 220g raw caster sugar, or plain caster sugar
- zest of 2 lemons (save juice)
- 250g butter, cubed
- 200g lemon juice (approximately 4 lemons)
- 4 x 59g whole eggs
- 2 egg yolks
- Place sugar and zest into TM bowl and mill 10 seconds / speed 10
- Add butter and chop 5 seconds / speed 7
- Add lemon juice, whole eggs and egg yolks and cook 10 minutes / 80 / speed 5
- Cook for a further 2 minutes / 90 / speed 5
- Pour into a container and place a piece of plastic wrap directly onto surface leaving space around edges for steam to escape … allow to cool completely at room temperature
- Cover (leaving plastic wrap on) and place into fridge until completely cold
- Remove cover and plastic wrap and stir well to loosen up mixture (you will need to do this a little more with the coconut oil option but it should still become smooth)
- Either use straight away or store in fridge in smaller containers until ready to use
It is super easy to make ... and keeps well in the fridge for a couple of weeks.
If you wish to make it dairy free, substitute the 250g butter with 200g refined organic coconut oil (which has no coconut taste or aroma). I have used less oil to butter ratio, as butter is made up of 80% fat and 20% water, so I reduced the coconut oil (which is all fat) by 20% so that I would get the same finish on the lemon curd. You will get slightly less in volume too.
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Hello “ingrabber” … thank you so much for your encouraging comments … you have no idea how much that means to me. I am still in the “baby step walking” stage so haven’t really thought about asking others to contribute to posts … but that is definitely something to consider for the future. I am always always learning, and whilst I have loved cooking all my life, I still feel there is so much to learn … especially from others like you. So now that the thought has been planted, I will think about touching base in the future for some content … thanks for offering xo Gina