Lemon Curd

Rockshamrover · 21-12-2008 4:05pm #1

Anyone remember/like lemon curd? Used to love this as a kid.

europerson · 23-12-2008 8:28pm

Remember?! I'm pretty sure it's still a popular product! I love it, by the way.

themadchef · 23-12-2008 9:56pm

Bought a jar this week for the first time in years.

It's lovely on toast!

JIZZLORD · 06-01-2009 2:51am

themadchef wrote: »

Bought a jar this week for the first time in years.

It's lovely on toast!

haven't had it in ages! if only i had a toaster

rubadub · 08-01-2009 12:30pm

Tesco sell jars of it, never had it myself.

JIZZLORD · 08-01-2009 4:18pm

rubadub wrote: »

Tesco sell jars of it, never had it myself.

try it. it's good!

Tirabaralla · 08-01-2009 10:10pm

Sorry if I am asking something obvious but I am a foreigner :P
What's lemon curd? I am curious...

JIZZLORD · 09-01-2009 2:30pm

kind of like a lemon jam, but creamier.

Tirabaralla · 09-01-2009 5:02pm

TY

In the meanwhile I looked for recipes...sounds yummy!

30-01-2009 1:49am

Anyone mind if I share a recipe?

Roll-out a packet of readymade shortcrust pastry and cut into circles using a large scone cutter. Press these pastry circles into the bottom of muffin tins (this recipe is for 12 large muffin-sized buns).

Place a heaped teaspoon of lemon curd into each pastry and flatten out a little using the back of a wet spoon.

In the meantime, cream 125g butter with 125g of caster sugar. Mix in two large eggs and then sieve in 125g of plain flour. Finally, mix while adding milk so it gets to dripping consistency.

Spoon the cake mixture over the pastry until it comes almost to the top of the tin.

Pop into the oven at around 180 degrees. Check after 18 minutes and ever few minutes after that (baking time depends on how much milk went into the final mixture). When checking, slide a pointed knife into the cake part and, when it comes out clean, they're ready.

Leave to cool a while (the filling will be very, very hot and will burn you) on a rack and enjoy with a glass of milk. You have a crisp, buttery pastry base, a runny jam/curd filling and then moist sponge on top.

Also works well with any type of jam instead of lemon curd.