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 lemon curd and where do you find it in the grocery store? ›
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.
Why didn't my lemon curd set? ›
If your lemon curd hasn't thickened, it may not have been heated enough. It can take up to 30 minutes of constant stirring to cook lemon curd, especially if it's a large batch. Remember that curd will thicken more once cooled. If your cooled curd is not thick enough, you can reheat it to thicken.
How do I know if my lemon curd is thick enough? ›
Lemon Curd should thick enough to coat the back of a spoon when it's hot and should thicken up to pudding-like consistency when it's chilled. The curd can take up to 10 minutes to thicken to the consistency of pourable pudding, so be patient (remember it will thicken more once it cools).
What can be used in place of curd? ›
If you live in a country where the term “curd” is not commonly used, you may recognize the same food, known as dahi in Hindi, by another name: yogurt. Wherever a recipe calls for curd, you can use plain, unflavored yogurt. If you do not have access to yogurt, then you can substitute sour cream.
What is lemon curd made of? ›
Lemon curd is a spread made out of fresh lemon juice, eggs, sugar, zest, and butter. The eggs in the recipe thicken the mixture, giving it a custard-like consistency. It's often used as a dessert topping or spread for cakes, cookies, tarts, etc. Serve this over Sponge Cake, with Strawbery Scones or Crepes.
How much is lemon curd at Aldi? ›
Aldi Grandessa Lemon Curd costs £0.45 for 411g, it's available in shops only.
Why is it called lemon curd? ›
'Lemon Curd' is originally English in origin dating back to the early 1800's. The recipe back then was rather literal — lemon acidulating cream to form curds then separated from the whey through a cheesecloth. Long time Cottage Delight fans may remember our Lemon Curd as 'Lemon Cheese'.
How long does store bought lemon curd last in the fridge? ›
Once opened, a jar of lemon curd should be refrigerated and used within six months for best quality, according to the folks at the J.M. Smucker Co., maker of the Dickinson's brand of lemon curd. Unopened, the jar should have a best-if-used-by date on the label that you should follow.
How do I thicken my lemon curd? ›
Problem: My Lemon Curd is Too Runny
The curd wasn't cooked long enough to allow the egg to thicken, or not enough butter was added. How to fix it: To thicken runny lemon curd, put the curd back into your saucepan, place over the lowest possible heat, and stir constantly.
If you have your heat too high you will curdle your eggs and have white bits in your curd. If you do, don't worry too much about it, you can still eat it as is, and you won't really notice a difference in the flavor, you just won't have that perfectly smooth texture.
Why is my lemon curd not yellow? ›
Use Sufficient Egg Yolks
Lemon curd has traces of yellow in it naturally, but its striking golden colour comes from the yolks. Also, incorporating whole eggs is not preferred since the egg whites cause the lemon curd to become lighter.
Why is my lemon curd bitter? ›
Caution: Make sure that no white pith gets into the curd mixture, either from peeling the zest, (cut any white pith off the backs of the peeled strips with a pairing knife if necessary), or from juicing the lemons (don't squeeze too close to the pith). Either of these things could cause the curd to be bitter.
Why does my lemon curd taste grainy? ›
Top tips for perfect lemon curd
Keep the heat low: There is no need for a double-boiler – this can be made directly in a saucepan but I recommend using a heavy-based saucepan and keep the heat very low so you don't scramble the eggs. Also, overheating curd can make it turn grainy on setting.
Why does my lemon curd have foam on top? ›
Between the heat and whisking, lemon curd gets foamy while it's cooking. As the curd begins to thicken, the foam will start to settle down, and then the addition of the butter at the end of cooking eliminates the foam. So don't panic when you see foam, just keep whisking and cooking.
Can you buy lemon curd in a jar? ›
If your baking experiments tend to result in disaster, a little jar from the grocery store might be the solution.
What is the best substitute for curd cheese? ›
What's a Good Substitute for Cheese Curds? Diced mozzarella is a good and readily available substitute for cheese curds; salted fresh mozzarella is probably closer in flavor, although commercial mozzarella has a bit more of the springy, rubbery texture of curds.
Is lemon cream the same as lemon curd? ›
Adding the butter after the cooked eggs, juice and sugar have cooled significantly is what sets lemon cream apart from lemon curd, in which everything is cooked together. The flavor is quite similar, but the textures of the two couldn't be less alike.
Is lemon curd the same as 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.
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.