Lemon curd is a curious thing. It’s kept in jars and sold in the jam aisle of the supermarket. Yet technically, lemon curd is more of a thick custard than a traditional preserve. It became popular in the late 19th Century and we think homemade curd is due a comeback.
Romans and Crusaders
Lemons are believed to be native to India or Malaysia. They were first introduced to Europe by the Romans, and the Crusaders also brought lemons from Palestine to Spain and Italy. The word ‘lemon’ first came into use around 1350, a Middle English adaptation of the French ‘limon’ which suggests lemons reached Britain via France. However, it wasn’t until the 15th century that they became widely cultivated in southern Europe and used as an ingredient.
The earliest recipes for lemon curd call it ‘lemon cheese’ – the first mention of ‘lemon curd’ was in 1844, in The Lady’s Own History Book, according to British Food History. Although the recipe was rather different from what we now know as lemon curd - using lemons to help separate curds from whey. Lemon curd as we know it became popular towards the end of the 19th Century. The Victorians and Edwardians were partial to lemon curd spread on crumpets, scones or bread at afternoon tea. It was also traditionally used as a tartlet filling.
Post-war popularity
Lemon curd was a rarity during the Second World War, as lemons were unavailable in Britain: “men in the forces serving in Italy or Sicily would sometimes send a few home,” says Jane Fearnley-Whittingstall (Hugh’s mum) in The Ministry of Food. As lemon curd’s other ingredients, butter, eggs and sugar, were also rationed, the halcyon days of lemon curd on scones at afternoon tea must’ve seemed a distant memory.
The 60s and 70s saw lemon meringue pie become a voguish dessert in Britain. This pudding with its lemon curd-style filling and meringue top has roots which go back centuries, but may have become fashionable once more after Brits got a taste for similar American import ‘Key lime pie’. In a memorable passage in his memoir Toast, Nigel Slater works out his stepmother’s secret lemon meringue pie recipe by monitoring the amount of egg shells and lemon skins he finds in the bin.
Make it Don’t Buy It
The British food revival of the 90s and noughties has seen a modest lemon curd resurgence, with upscale brands such as Duchy Originals offering their own versions. But as long as you don’t mind a little whisking and stirring, homemade lemon curd tastes so much nicer. Plus you probably have most of the ingredients already.
Makes enough for a ½ litre jar.
Ingredients
- 4 large eggs
- 2 large egg yolks
- 175 g golden caster sugar
- 1 pinch salt
- 3 lemons, juice only
- 2 unwaxed lemons, finely grated zest only
- 100 g unsalted butter
- 4 large eggs
- 2 large egg yolks
- 6.2 oz golden caster sugar
- 1 pinch salt
- 3 lemons, juice only
- 2 unwaxed lemons, finely grated zest only
- 3.5 oz unsalted butter
- 4 large eggs
- 2 large egg yolks
- 6.2 oz golden caster sugar
- 1 pinch salt
- 3 lemons, juice only
- 2 unwaxed lemons, finely grated zest only
- 3.5 oz unsalted butter
Details
- Cuisine: English
- Recipe Type: spread
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 15 mins
- Serves: 6
Step-by-step
- Beat the egg yolks and eggs together in a large bowl and put to one side.
- Half fill a large saucepan with water and bring to a simmer. Place a glass bowl over the top of the pan, ensuring it doesn’t touch the water. Add the butter to the glass bowl and stir for 2 minutes, or until it starts to melt.
- Add the lemon zest, juice, sugar and salt. Keep stirring constantly until butter has melted and sugar has dissolved. Strain through a sieve into another pot or large bowl. Discard the lemon zest and return the smooth liquid mixture to the glass bowl over the simmering water.
- Remove the bowl from the heat and pour in the egg mixture, whisking constantly to combine. Return to the heat and stir or whisk for around 10-15 minutes until the mixture has thickened to a custard-like texture and sticks to the back of the spoon.
- Remove from the heat and sieve again. Leave to cool and then pour into a sterilised jar and seal. Store in the fridge and use within one week.
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FAQs
If you don't want to use lemon curd then we would suggest using an alternative flavour of fruit curd. We have seen passionfruit, rhubarb and tart orange (or Seville orange) curds being sold online in the UK. All of these flavours would go well with summer berries.
What is the best store-bought lemon curd? ›
The Wilkin & Sons curd was the clear winner for its smooth and creamy texture and "real lemon flavor," but the price tag raised eyebrows. The Wilkin & Sons curd was the clear winner for its smooth and creamy texture and "real lemon flavor," but the price tag raised eyebrows.
Can you buy lemon curd in a jar? ›
Amazon.com: Tiptree Lemon Curd, 11 Ounce Jars (Pack of 3) : Grocery & Gourmet Food.
Does shop bought lemon curd go off? ›
Even with proper storage, lemon curd will eventually expire. As such, it is important to keep an eye out for signs of spoilage to avoid accidentally consuming pathogens like mold or bacteria that can make you sick. Examine old lemon curd with your senses of sight and smell for evidence that it is past its prime.
Is lemon curd the same as lemon pudding? ›
It was also called lemon cheese. While curd resembles pudding or custard, the difference lies in the way it's thickened. Custards and puddings rely on cornstarch, milk and cream, while eggs are the primary thickener for curd, making it lighter and brighter.
How much is lemon curd at Aldi? ›
Aldi Grandessa Lemon Curd costs £0.45 for 411g, it's available in shops only. This Aldi lemon curd has a mild but delicious lemon flavour, but it lacks the desired richness.
Should you refrigerate lemon curd? ›
Lemon curd will keep in your refrigerator for up to a month according to the National Center for Home Food Preservation. You can also store it in the freezer for up to 1 year. To thaw, transfer your curd from the freezer to the fridge 24 hours before you need it.
Can you eat lemon curd straight from the jar? ›
What do you eat it with? While I find this lemon curd recipe to be delicious straight from the jar, here are a few (more civilized) options for enjoying: Add a sunny layer in lemon blueberry cake or petit fours. Serve it with freshly baked scones.
How long does lemon curd in a jar last? ›
Just be sure to put it in a tightly sealed glass or plastic container so it doesn't pick up any aromas from other things in your fridge. Fresh lemon curd will keep for one to two weeks when stored in the refrigerator in a sealed container.
Why is my lemon curd gummy? ›
you basically broke the bonds of the egg protein when you stirred the curd. in any case, this is not uncommon. you can rebake it and it should set back up. if you are trying to use it for a spread then you will need to adjust the recipe to add gelatin or another thickening agent of sorts to use while it's cold.
Your lemon curd could get chunky and grainy if you let it overcook. One thing you should remember while making lemon curd is that you should never let it reach a point where it starts boiling. The ideal temperature for lemon curd is 170 degrees Fahrenheit, and it shouldn't cross that.
How to tell if lemon curd is bad? ›
If the curd changes color, has a significant change in texture (such as lumpiness or wateriness), or if it has an unpleasant smell, you should assume that it has gone bad and dispose of the remaining curd instead of eating it.
Why did my lemon curd turn green? ›
If your lemon curd turned green, it likely had a reaction to something metal. Avoid using a copper or aluminum pan as those will react with the lemon juice and cause the discoloration in the lemon curd, and could even cause a slightly metallic aftertaste.
Can you freeze shop bought lemon curd? ›
Shelf Life: Prepared lemon curd can be frozen for up to 1 year without quality changes when thawed. To thaw, place container in a refrigerator at 40°F or lower for 24 hours before intended use. After thawing, consume within 4 weeks.
Is lemon cheese the same as lemon curd? ›
Some say that Lemon curd is a little runnier and tarter than lemon cheese, while lemon cheese has a more buttery taste and consistency. Most agree though that the difference is so subtle very few would not be able to distinguish between the two.
Can you buy lemon curd at the grocery store? ›
It's kept in jars and sold in the jam aisle of the supermarket. Yet technically, lemon curd is more of a thick custard than a traditional preserve.
Is lemon curd the same as lemon jam? ›
What is the difference between curd and jam? Fruit curds are distinctly different from jams, since curds are made by cooking down fruit juice with sugar rather than the whole fruit. The result is a creamier spread.
Can I use lemon pie filling instead of lemon curd? ›
While they both have a lemony flavor, they are not interchangeable due to their different textures and consistencies. Lemon curd is best used as a spread or filling for cakes, tarts, or scones, while lemon pie filling is specifically formulated for use in pies.
The British food revival of the 90s and noughties has seen a modest lemon curd resurgence, with upscale brands such as Duchy Originals offering their own versions. But as long as you don’t mind a little whisking and stirring, homemade lemon curd tastes so much nicer. Plus you probably have most of the ingredients already.
