Lemon Curd
This is the recipe that my Mum always used, called Lemon Cheese and from a recipe from A. Woodcock from 1940ish. I have the recipe in Annie’s handwriting. You can see that she also made it in much larger quantities. Many of the recipes in this little book are in enormous quantities as Miss Woodcock baked for a bakery. It couldn’t be more simple but it’s a good job I watched Mum make it many times as Miss Woodcock gave only the ingredients. The method is Mum’s.
The ingredients written in A. Woodcock’s own hand
Ingredients
- 4oz butter – cut into smallish chunks
- 1lb sugar, caster or granulated
- 4 eggs, beaten
- 4 lemons, finely grated rind and juice
Ingredients
Method
- Put all ingredients into the top of a double saucepan or in a bowl standing over a pan of just simmering water.
- Stir until all the sugar has dissolved.
- Continue heating, stirring from time to time, until the curd thickens. It takes some time but don’t try to hurry. If you turn up the heat, you are in danger of making scrambled curd. Use a wooden spoon. I melted the spatula!
Melting the ingredients together
Using a bowl and pan of just simmering water in place of a double saucepan
Almost melted and pips have come to the top and can now be easily scooped out
All melted and blended, just needs to thicken
Coating the spatula so now ready to pot
- Convention has it that you strain the curd into sterilised jars but we like the bits so we never strain it. I sterilize the jars by half filling them with water and heat them in the microwave and then dry them out in a hot oven. Let them cool a bit before you pour in the Lemon Curd.
- Store in a cool place (I usually keep them in the fridge) and use within 3-4 weeks. Ours rarely last that long! Mr S loves Lemon Curd on hot toast and I have been known to use it in recipes. See Lemon Curd and Clementine Parfait
Three little jars of Lemon Curd/Cheese
I hope you enjoy it. Please let me know how it works out if you try it.