By French Tart on January 01, 2008
Photo by French Tart
Photo by French Tart
"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!)"
Serving Size: 1 (1229 g)
Servings Per Recipe: 1
"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 Recipe #492387 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."
"LOVE YOUR CURD, French Tart! Will admit that I used the traditional cooking method, & that was fine, but next time I make this great tasting curd, I want to try the slower method just to see what difference it might make! I enjoy the taste of lemon curd, by itself or on any wide number of other things!! Thanks for sharing a great recipe! [Made & reviewed as a recipenapped bonus in Aus/NZ Recipe Swap #14, Mar 08]"
"Lemon Curd is actually quite simple to make. This recipe requires you stir it every 15 minutes which, to me, negates the reason for using a slow cooker. Also, it says to cover the bowl with foil. If you do so, every time you remove the foil to stir it, you will add condensation to the Curd. I would recommend making Lemon Curd the old fashioned way. EDIT: My apologies to FrenchTart for not stating that the traditional cooking instructions start at # 7! I plan to try the St. Clement's Curd to use up some holiday fruits."