Lemon & Ginger Curd, The Easiest Way
A jar of golden goodness
A good lemon curd was a thing that was on the top of my mums list of things to search for. One of my Mums favourite things to eat was good bread with good butter topped with good lemon curd. My sister Dawn was, as I remember, the main supplier of this yellow, tart, sweet spread. Dawn now works at an amazing farm shop, and I know that Mum would have been first in the queue to get her supply.
At the time of writing this, just a couple of weeks into the Coronavirus, stocking up would have been very much on her list of things to do.
This lemon & ginger curd is the easiest curd I have ever made, and if you don’t rush it, it will be for you too. If ginger isn’t your thing, then leave it out, but if you’re a ginger fiend, add more ginger and maybe even a little dried crushed ginger too.
Don’t forget to take out the fresh ginger and remember how many crushed pieces you put in.
Ginger and lemons are great for boosting the immune system, so it’s a great excuse to make lots of extra pots and give them to your neighbours and friends as gifts. Just think of how many smiles you’ll put on their faces.
What You Need
Makes 1 Jar
Juice from 7 Medium Lemons
160gm Castor Sugar
115g Butter
2 x Thumb Size Pieces of Fresh Ginger
3 Large Eggs
2 x Egg Yolks from Large Eggs
Sterilised airtight jars
Just all of the ingredients
How It’s Done
Put the sugar & the butter into a medium sized, heavy bottomed saucepan.
Peel the ginger and bash it a little with something hard so that it’s a little bit crushed.
Put the ginger in the same saucepan as the sugar and butter.
Whisk the eggs and egg yolks together.
Strain the lemon juice and add the lemon juice to the eggs and whisk together.
Put the saucepan with all of the ingredients onto a very low heat – See Tip Box
Never stop whisking the mixture.
Keep whisking the mixture and heating it until you start to see bubbles popping in the surface.
As soon as you start to see bubbles popping on the surface it’s all ready to be put into jars.
Take out the pieces of ginger, you won’t need them anymore.
Pour the lemon and ginger curd into the sterilised jar.
The curd will keep in the fridge for 2/3 weeks.
Those little bubbles popping on the top tell you it’s ready
Tip Box
Peel Ginger – Make peeling ginger easy. Use a small spoon and scrap the skin off the ginger. The skin will come off really easily and with hardly any waste.
Heating - It’s very important that you do not heat up the mixture too quickly. Heat it on a very low heat and never stop stirring.
Jars – Leave approximately ¼ inch of space at the top of the jar when pouring the curd into the jars.
Sterilising Jars – There are a number of ways to sterilise jars. I put mine into the dishwasher and run them through the quick cycle and leave them to cool in there with the door closed.
A beautiful jar for others and a cup just for me to eat later
