Updated: Apr 30, 2020
Nothing seems so indulgent on the lips as lemon curd or lemon butter depending on where you grew up!
Spread over pancakes, scones, dolloped on top of ice cream, scooped straight from the jar… It is just darn right delicious. And good news – if you are on a LCHF diet you can make it compliant and enjoy it guilt free! Simply sub out the sugar for your chosen sugar substitute and add to taste.
Word of warning this recipe makes a fair old quantity. Feel free to halve the recipe if you don’t want it sitting in the fridge, taunting you every time you open the door, begging you to taste it… You will want to reduce your cooking time a little as result though.
1 cup of sugar 240g butter, cubed 200g lemon juice (or citrus juice of your choice) 4 whole eggs 2 egg yolks
Place sugar into TM bowl and mill 10 secs, spd 10.
Add butter and chop 5 sec, spd 7.
Add juice, eggs and yolks and cook for 10 min at 80 degrees, spd 5. Cook for a further 2 minutes at 90 degrees, spd 6
Pour into sterilised jars and seal.
These should keep for several weeks in the fridge… if they last that long!
A note from Gracious Goodness :
Be unconventional. Definitely experiment with different kinds of citrus. Don’t feel that just because convention calls it lemon curd that you can’t make a grapefruit, tangelo, blood orange, orange, lime curd.
Simply adjust your sugar quantity depending on the tartness or sweetness you are looking for.
Adding in some finely zested peel is also nice and packs an extra punch but can add a grittiness to your curd. I elect to leave it out in my recipe but feel free to experiment in yours.
Cleanliness counts. I sterilise my jars by putting them through a hot cycle in the dishwasher. You can also wash well and put in a cold oven and heat to 80 degrees for about 30 minutes. The lids can simply be boiled for a few minutes.