I have no idea why my mother never made her own Lemon Curd, but she didn’t. I have a vague recollection of her being scared of cooking anything resembling an egg custard, so maybe that was it, although I don’t know why egg custards would scare her. Really they’re just like making cheese sauce or instant custard, and she made those all the time. The downside to her egg custard fear is that I inherited it. Similarly, I still can’t swim because my father never went near water.
Luckily for me, becoming obsessed with making the best ice cream on earth cured me of my egg custard fear in about 73 minutes; because you just cannot make the most fantastic ice cream ever if it doesn’t involve an egg custard. I just wish it hadn’t taken me as many years as it did to discover that egg custards are easy, beautiful, and making them is downright therapeutic – at least for me. I lost count of how many egg custards I had made by the time I was in my 4th month of ice cream production.
Egg custards taught me – once again – that the fear is always worse than the reality. Me and egg custards are best buds now. Egg custards are the best excuse I know to stand by the stove and do nothing except gaze lovingly into a saucepan and stir the contents. These days, when I need a break from doing, I make something that requires an egg custard; just so I can stand still for 12 minutes. Egg custards rock.
I learned very early on in life that lemon anything that came out of a packet, was not even in the same ballpark as that same anything made from scratch with real, live lemons. Lemons that used to grow on trees, and that you have to grate and squeeze to get the goodies out of them. If my memory serves me correctly I learned that the day my mother made my father a lemon cheesecake from scratch for his birthday one year. Prior to that she had only ever made cheesecake out of a packet. After that we never had packet cheesecake again. With most things the difference between homemade and packet is palpable; with lemon, the difference is nothing short of profound.
I love lemon anything. LOVE. I’ll be using this Lemon Curd as a base for many other recipes down the road, so if you like lemon stuff, I highly recommend that you get this recipe down pat. We’ll be using it a lot – and not just as a brilliant topping for Blueberry Cheesecake Scones (recipe up next!) – although it IS brilliant for that.
Love lemon? This Lemon Curd will make your taste buds sing.
Pucker up, Buttercup!
- 4 eggs
- 7 oz / 200g xylitol
- 1/3 cup / 3 fl oz. lemon juice (approx. 2 lemons)
- Zest of 1 lemon
- 4 oz / 110g coconut oil, melted
- 4 oz / 110g butter, melted
- Whisk the eggs well with a fork and pour into a small pan.
- Add the xylitol, lemon juice, lemon zest, coconut oil, and butter.
- Whisk ingredients together well.
- Place on the stove over a medium heat and STIR CONSTANTLY as the mixture slowly thickens. It takes 12 – 15 minutes to thicken fully. Embrace it. Be patient.
- DO NOT ALLOW THE MIXTURE TO BOIL – it will curdle or you will get scrambled eggs.
- When the mixture is thick enough to coat the back of a spoon, quickly remove it from the heat and pour it through a fine mesh sieve into a clean glass lidded container (such as a Pyrex storage bowl). No, you cannot omit this step. It must be sieved!
- Stir the mixture in the sieve until you are left with only the zest pulp and a few strands of egg. You can use a second, clean spatula to scrape the underside of the sieve as you go.
- Once all the curd has been passed through the sieve, leave uncovered until completely cold, stirring every 10 minutes to prevent a skin from forming.
- When cold, put the lid on the container and place in the ‘fridge.
- Once chilled it will be thick and spreadable.
- Store in the ‘fridge.