This post was most recently updated on September 7th, 2021
is also known as , curd or “that yummy yellow stuff you put on your pavlova last Christmas”. Commonly known as in New Zealand, but this curd recipe will work, no matter where you live. Go here if you are looking for preserving lemons in honey.
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We love lemons in our house, we will usually make salted preserved lemons () to use in cooking year round.
We make to use to make tea when the cold and flu season hits.
We will regularly make our own natural cough and I do love a good cheese cake!
– a New Zealand tradition
I grew up loving the spread that my Grandma would occasionally make in the Autumn. The lush flavoured sweet yellow conserve was thicker than jam, but more like a soft custard in texture. On top of warm toast with lashings of butter. It is still a real favourite of my husbands, he likes to sneak it with a spoon straight out of the jar.
Despite it’s name, actually has no in it, and around the rest of the world it is known as curd. Which is weird too, because it contains no milk or curd either.
– Curd Recipe
This is an easy curd or recipe that will last for several months when kept in the refrigerator.
You will need:
2 lemons
100g (4 oz) butter, cut into small cubes
1 ½ cups 4 large eggs
Clean enough jars to hold 2 cups of 500ml of liquid. Two 1/2 pint or 300ml jars would be perfect, or smaller ones if you want to.
Heat the oven to 200F or 100C and place the jars in there on a tray for 10-12 minutes to sterilize them. Turn the oven off and leave the jars in there to stay warm while you make the .
Using a fine grater or zester grate the , avoiding the bitter white pith. The is tasty, the pith is bitter and yuck.
Squeeze the and strain to remove pips.
Beat eggs a little in a bowl with a fork to combine.
Put all ingredients into a heavy-based saucepan on a low heat.
Cook slowly over a low heat, whisking continuously until thick and smooth (around 15-20 mins).
Don’t let it boil or it may separate.
Spoon into sterilised jars and store in refrigerator once cool.
Keeps for up to 2 months.
spread is perfect spread on toast, scones and muffins, or try one of the baking uses below.
Makes 2 cups.
Microwave instructions for making / curd
Using the same ingredients as above, and sterilize the jars in the same manner.
Place the eggs and in a large microwave proof bowl or jug.
Whisk with a wire whisk, until well combined.
Add the butter, and and stir well.
Microwave on high for 8- 10 minutes, stirring every minute, until the mixture is smooth, thick and creamy.
Cool for 5 minutes then pour into warm clean jars. Store in the fridge. Keeps for up to 2 months.
Variations for
To make passionfruit , replace the measure above with 1/4 cup passionfruit pulp and the grated and of 1 . Follow the same instructions.
To add a twist, add 1 teaspoon of grated in with the and follow the same directions.
How to use Curd
Cupcakes: Cut a small cone shape out of the top of a cupcake. Fill with curd and cover with buttercream.
Louise Cake: Use spread instead of jam for a twist on your favourite recipe.
Tarts: Fill mini pastry cases with , top with fresh berries, candied , or decorate with whipped cream.
Sponge: Sandwich two sponge cakes with , dust with icing / confectioners / powdered .
On Toast: Nothing beats a on toast with a cup of tea on a cold Saturday morning.
As an Ice Cream Topping: Use curd as a tangy and fresh topping on your favourite ice cream.
With Cake: curd makes a tasty tart addition to a plate with cake and cream in a similar way that you might add a berry cooli to cut through the sweet richness of a cake or brownie.
On a Pavlova or between meringues: Perfect to use up the egg yolks from making pav or meringues – simply replace the 4 whole eggs with 6-8 egg yolks.
Lemon Honey Preserve (Curd)
This lemon honey preserve is also known as lemon curd. It is sweet and tangy and a delicious delight
Ingredients
- 2 lemons
- 100g (4 oz) butter, cut into small cubes
- 1 ½ cups sugar
- 4 large eggs
Instructions
Clean enough jars to hold 2 cups of 500ml of liquid. Two 1/2 pint or 300ml jars would be perfect, or smaller ones if you want to.
Heat the oven to 200F or 100C and place the jars in there on a tray for 10-12 minutes to sterilize them. Turn the oven off and leave the jars in there to stay warm while you make the lemon honey.
Using a fine grater or lemon zester grate the lemon rind, avoiding the bitter white pith. The lemon peel is tasty, the lemon pith is bitter and yuck.
Squeeze the lemon juice and strain to remove pips.
Beat eggs a little in a bowl with a fork to combine.
Put all ingredients into a heavy-based saucepan on a low heat.
Cook slowly over a low heat, whisking continuously until thick and smooth (around 15-20 mins).
Don't let it boil or it may separate.
Spoon into sterilised jars and store in refrigerator once cool.
Keeps for up to 2 months.
Lemon spread is perfect spread on toast, scones and muffins, or try one of the baking uses below.
