I love the taste of lemon and I have been wanting to make lemon curd for ages. However, butter and eggs was the reason that kept me from making it. However, even if I have been avoiding eggs and butter as much as I can, I still want to make a few things at least once and since I could not avoid the eggs, I used a becel proactive margarine (which is supposed to lower cholesterol levels) instead of using butter.
When I went to the supermarket I bought some lovely organic lemons, especially for this reason.
I google searched to find more about how to make it and the Joy of Baking gave the best instructions. I don’t like wasting anything, especially when it involves lemon. So, before cutting and squeeing out the lemon juice, I peeled the lemons and used them to make candied lemon peels. You can also grate the lemon and put the zest in ice cubes in the deep freezer. I use them whenever I make a cake or a pudding
How to make Lemon Curd
Preparation time: 10 minutes
Cooking time: about 15 minutes
Makes: 1 1/2 cups (360 ml)
- 3 large eggs, beaten
- 2 – 3 organic lemons, for 1 tablespoon lemon zest and 1/3 cup lemon juice
- 4 tablespoons (56 grams) unsalted butter, cut into pieces (I used becel proactive margarine)
- ¾ cup (150 grams) fine granulated sugar
- Whisk eggs with a hand mixer.
- In a stainless steel bowl whisk together the eggs, sugar, and lemon juice until blended.
- Place the bowl over a saucepan of simmering water and cook, stirring constantly (to prevent it from curdling), until the mixture becomes thick (like sour cream or a hollandaise sauce) (160 degrees F or 71 degrees C). This will take approximately 10 minutes.
- Remove from heat and immediately pour through a fine strainer to remove any lumps. (I skipped this step).
- Cut the butter into small pieces and whisk into the mixture until the butter has melted. Add the lemon zest and let cool. The lemon curd will continue to thicken as it cools.
- Cover immediately with cling film (so a skin doesn’t form) and refrigerate for up to a week.
How to make Candied Lemon Peels
Preparation time: 10 minutes
Cooking time: about 20 minutes
- Peels of 3 organic lemons (not waxed)
- 1 ½ cups sugar
- 1 cup water
- 1 cup sugar
- Line a baking pan with parchment paper.
- Using a vegetable peeler, remove peel from lemons in long strips (yellow part only).
- Place in a pot and add enough cold water to cover them. Bring to boil, drain and repeat blanching 2 more times.
- Bring sugar and water to boil in another pot, stirring until sugar dissolves.
- Add lemon peels and simmer for about 20 minutes or until soft.
- Using a slotted spoon, transfer peels to the prepared sheet.
- Sprinkle 1 cup sugar over and toss to coat.
- Let dry at room temperature for a few days, mixing regulary.
- Transfer candied lemon peels to an airtight container or in a jar. Store peels at room temperature.
Pour leftover syrup into a clean sterilized jar and store in the refrigerator for future use. It can be used to wet sponge cakes, biscuits to be used in desserts or in any other recipes using syrup.
- Sugar used to coat lemon peels can be used in other desserts.
- When boiling the lemon peels, you may use the third lemon water to boil and flavour rice.
- The lemon curd may be stored in sterile jars up to a week in the refrigerators. A few uses of lemon curd are: on bread and toast, just like we use jam, in tarts, between biscuits, on pancakes, to glaze cakes or thinned down as a sauce.
- A few recipes using these ingredients will be posted soon.
My cookbooks “More Than A Greek Salad”, and “Mint, Cinnamon & Blossom Water, Flavours of Cyprus, Kopiaste!” are both available on all Amazon stores.
Other relevant recipes:
Kopiaste and Kali Orexi,