Prep 15 mins
Cook 2 hrs
A wonderful classic British preserve. Spread it thickly on fresh baked bread, crumpets, muffins or hot buttered toast. It's also delicious on pancakes and if used as a filling for cakes or tarts - such as my Easy Peasy Lemon Squeezie All-In-One Lemon Drizzle Cake!. This recipe has the benefit of being made in the Crock Pot/Slow Cooker, acting as a bain marie which allows you time to being doing other things in the kitchen! I have also given instructions for the more traditional method if you don't have a slow cooker. A jar or two makes a lovely gift - tie a pretty ribbon around the neck of the jar and provide a recipe tag as well. We like our lemon curd quite tangy - so if you are not keen on a very lemony taste - increase the sugar by about 2 to 3 ounces, or use 2 lemons only. This can also be made with oranges or limes, or a mixture of all three Citrus fruits; it will then be called St.Clement's Curd, from the Nursery Rhyme "Oranges and Lemons - The Bells of St.Clements". (This recipe was adpated from The National Trust Cookbook, hence the title of this lemon curd recipe!)
- Firstly, pour about 2 inches/5 cm of very hot water into the ceramic part of your slow cooker and turn it onto high heat. Put the lemon juice, lemon rind, sugar and butter into the largest heatproof bowl which will fit inside your slow cooker. Put the bowl into the slow cooker and pour enough near-boiling water to come halfway up the sides of the bowl.
- Leave the mixture in the slow cooker for about 15 minutes stirring occasionally until the sugar has dissolved and the butter has melted. Take the bowl out of the cooker and leave to cool for a few minutes, then turn the cooker to a low heat.
- Beat the eggs and then strain them through a sieve into the lemon curd mixture and whisk well until it is combined. Cover the bowl with a lid or foil if no lid is available and put it back into the slow cooker.
- Cook the lemon curd on a low heat for about 1 1/2 to 2 hours, or until it is thick enough to cover the back of the wooden spoon, stirring every 15 to 25 minutes - I left mine without stirring for about 30 minutes with no harm done!
- NOTE. (My mum makes it this way and does NOT stir it as often as I do; she says it works very well - and if it looks curdled at any stage, a brisk whisk at the end of the cooking time brings at all back together.).
- Pour the lemon curd into some small warmed sterilized jars, cover and seal. You can store this in a cool place or ideally in the fridge and it will keep for 3 months. Once the jar is opened then it must be kept in the fridge and will last for one month.
- TRADITIONAL COOKING METHOD.
- Grate rind of lemons and squeeze out juice. Put sugar, rind and juice, butter and beaten eggs into a large basin on top of a pan of simmering water.
- Stir with a wooden spoon until thick and curd coats the back of the spoon.
- Pour into warm sterile jars, cover, seal and label.
I love this method of making lemon curd! I've made it in the past, but having to hover over the stove is just a problem - I get distracted and disaster strikes! I did not stir it quite as much as indicated, but it turned out perfect. I used a 4-cup glass measuring cup in my 5 qt cooker, which worked very well. I used regular sugar, dropped the zest into it and whirred it all with my stick blender to reduce the sugar a bit and to release more essential oils - worked well. Served the curd with my Multigrain Kefir Pancakes for breakfast this morning - Mr Grumpy was even happier than usual! Thanks for posting this so-sensible method for making a lovely treat. Update: I also made this with two oranges and half a lemon - very tasty. Looking forward to trying other combinations.
I made this using the slow cooker method, and it turned out perfect. We love it. I filled baked tart shells and have two jars left in the fridge to enjoy later. I'll always make lemon curd this way from now on. Last time I made it, I burned it, and it was awful. We'll have some tomorrow on toast.
I tried your recipe using the traditional method and LOVED IT! I made up six jars and gave some away. Everyone who I gave it to said they loved it too. I aslo used some of the jars I stored to make lemon merange pie when we had visiter over. Thanks for sharing this recipe and the different methods of making it.