3-Minute Skills - How to Make Lemon (or any fruit) Curd

Video HERE

This can be a rather scary thing to attempt, and I have made many pans of fruity scrambled eggs in my time, but my failures are the key to your success...

I often vary the quantity of fruit to egg for different final thicknesses depending on what the curd is intended for. This recipe will get you a fairly thick, although not completely set, curd using citrus fruits, other fruits have differing levels of acid and can affect the final consistency as it is the egg mixing with heat and acid that create the curd texture.

Nb. Some recipes require thickening agents like cornflour. This not only thickens and stabilizes curds with imbalanced acid but helps to stop curdling if the curd is cooked again - ie. in a tart or pie. I would never suggest using cornflour or other starches in a jarred spreading curd like this... bouncy school custard-style curd is NEVER good on toast!

Ingredients: (Makes 1x350-400ml Jar - ish)
Zest and Juice of 4 Lemons (See Below)
6 Egg Yolks*
220g Caster Sugar
80g Butter, cubed, room temperature
YOU WILL NEED: Jam jars - Even if the recipe says it only makes so much I always prepare at least one extra, or a couple of the little gift-size jars. For this video I ended up with 2 full jars and enough to fill a cake.
*However you choose to separate them - I prefer the saucer and egg cup method -  I suggest that you do them BEFORE making a cake that would use any whole eggs that break in the cracking... just a thought. You can add 1 whole egg if it breaks, but it is the protein in the whites that is more likely to set during cooking.

Method:

1. Wash your jars in hot soapy water (as hot as you can stand) then place in the oven at 90C/GM1 until ready to use. Or run them through a hot wash cycle of your dishwasher - try and time it that you use them whilst still hot, do not put anything inside the jars before the curd.
2. Put the lemon zest and juice into a bowl over a bain marie.*
3. Measure the sugar into another bowl and whisk in the egg yolks then pour into the lemon juice with the butter and turn on the heat.
4. With a bain marie you can be rather relaxed until the butter melts, stir occasionally, but don't leave the kitchen. In a pan you must maintain constant motion with a whisk, do not allow the pan to bubble - lift it off the heat if it's getting too hot.
5. Once the butter melts switch to a wooden spoon and stir. And stir. And stir.
6. When your arm feels lit it's going to fall off, stir some more.**
7. When the mixture reaches about 68-70C it will begin to thicken and coat the sides of the bowl as you stir. When you can lift up your spoon and draw a clear line along the back then it's pretty much done. If you want it a little thicker then continue for a couple more minutes, but don't over do it as the curd will solidify as it cools anyway.
8. OPTIONAL STEP - If you're particular about texture, or using another fruit with seeds, you can sieve the curd whilst it's still hot.
9. Remove the bowl from the heat and stir for 1 minute to cool slightly before pouring into hot sterilized jars. Twist the lids on, you don't need to do them up really tight, and leave to cool.
10. Once cooled to room temperature press the top of the lids, if the safety button depresses then put that jar in the fridge and use it first. Those that are properly sealed will keep for 4-6 months. Once opened, scoff within a month.

*The choice is yours, whether to go slow or fast with this. The bain marie takes longer, but is less likely to overcook and in a pan on LOW heat takes about 1/3 of the time. HOWEVER, you cannot leave the pan for a second or stop stirring so take the phone off the hook and lock the kids in a soft play area. Distractions make for a bowl of scrambled lemon!
** Slight exaggeration here. If you're only doing one quantity it should only take 10-15 minutes to start thickening. If - like me - you're doing a monster triple batch with less yolks then it will take forever. Having a kindly family member who can take over for a few minutes whilst you dive to the loo is quite handy.

Which Fruit Can I Curd?
Pretty much anything is the simple answer, although it works better with fruits that are acidic like citrus (duh), tropical fruits or berries.

Apples and pears can be used, but there is something called Apple Butter, which is the same but different - and doesn't use eggs, or butter (sometimes) so might be a better option for your vegan friends.

When adapting for other fruits you will need around 180ml of juice or puree for this recipe, you may need to add a squeeze of lemon or lime to increase the acid - this you will have to experiment with.

Of your fruit has seeds you can strain it first, or push through a sieve once it's cooked. I think the end result has a better flavour if it's cooked all together as much as possible (No, I don't mean the furry bits of kiwi) With something like passion fruit I prefer to cook the pulp, then strain at the end and add a spoonful of seeds to the jar for identification and aesthetics.

Banana can work, but you need to match it with early strawberries and a good squeeze of lemon or lime.