sharing recipes from one generation to the next
It was necessity rather than choice that the recipes my Mum chose to make were based on economy. I have her lemon “butter” recipe and frankly, I believe it probably originated in the depression. It’s a thick sweetened cornflour paste with lemon juice added.
Affluence has given us the opportunity to enjoy butter, eggs and sugar without a second thought for our budget (or our waistline) so today I made lemon butter, or lemon curd as it’s now more commonly called, using some of the lemons off my daughter’s Meyer lemon tree that I featured in my March “In My Kitchen” post.
Lemon curd is quick and simple to make although it does require your undivided attention. Sealed in sterilized jars it will keep for several weeks in the fridge, ready, waiting to be spread on toast for breakfast, dolloped on ice cream and pancakes, or used as a cake or tart filling.
I like sweetened lemon to still have a sharp acidic edge, but if you prefer a sweeter finish, the sugar can be increased up to double the quantity in this recipe. Meyer lemons can be substituted with Lisbon lemons.
To sterilize jars for the curd, put freshly washed jars in preheated oven for 30 minutes at 120C. Boil the lids in water for 5 minutes.
3/4 cup castor sugar
2/3 cup lemon juice (6 small lemons)
Zest of 3 lemons, very finely grated
In a medium saucepan whisk the egg and sugar together with a fork.
Add the lemon juice, zest and butter to the pan.
Put the pot over a low heat.
Stir constantly with a wooden spoon until the mixture coats the back of the spoon. There will be a distinct track from your finger if you wipe it across the back of the spoon.
Pour into hot sterilized jars and seal immediately.
Cool, then refrigerate
Makes 500mls of luscious curds.
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Your curd looks perfect and I like that it isn’t too sweet. I’ve already pinned your recipe. The next time I make a batch of Limoncello, I’ll make lemon curd with the excess lemon juice. Thanks for sharing.
Oo is your limoncello recipe on your blog? Looove limoncello! I hope you like the curd when you get to make it
Yes. I made Limoncello with Meyer lemons, Arancello with blood oranges, and a cherry liqueur using sour cherries. Here’s the link but feel free to delete it if you don’t like others to post links in your Comments section. http://fromthebartolinikitchens.com/2013/12/31/two-cellos-and-a-cherry-to-toast-the-new-year/
Thanks, I still have Meyer lemons in the fridge, I need to go and but some vodka now.
This looks like something I could do! I have never put anything up in jars before which is quite ironic because my mom and all my aunts and grandmothers canned everything you can imagine. Sad it didn’t get passed down to me. I really love lemon curd and I think I’ll send my sister to your blog. She has a meyer lemon tree in her back yard too. She lives in California. Maybe she’ll make some for me! 🙂
Seana, try making curd, it’s so simple, and rewarding! There is a whole another world of cookery out there just waiting for you to explore! I can’t imagine living without homemade preserves.
Beautiful! Have you ever tried it paired with a good blue cheese? It’s incredible!
No, something I’ll have to try. What style of blue works best, soft, sweet and creamy, or a sharper more crumbly cheese. Recently a friend suggested using up my large stock of cumquat marmalade by serving it with sharp cheddar. It’s delicious. We love fruit pastes and dried fruit with cheese, I need to think outside the square more often
If I remember right it was a drier, pungent blue.
Yum! Love lemon butter 🙂 xx
Thanks, me too! Xxx
I love all sorts of fruit curds! I wish we could get Meyer lemons (lemon-orange hybrid) here. I once had curd made from a lemon-lime hybrid cross that we found in Portugal – delicious. And, yes, I do believe you are right about lemon and cornstarch lemon “butter” originating in the depression. My mother made something similar.
Oh I bet that lemon/lime hybrid was delicious. I’m a big fan of citrus!