A couple of weeks ago I headed to Ballymaloe where I worked with the Kerrygold Ireland team on their social media coverage for Litfest. While I was there, I gave a demonstration (using butter of course) of a quick and simple recipe that I love to make at home. There was no question when they asked me what I was making as lemon curd is very simple to make and I have great memories of my Grandmother making it when I was younger.
So here is the result, a beautiful video that they shot of me cooking and sharing my lemon curd with everybody in The Big Shed. Here’s the written recipe too. There is no more reliable recipe than the Ballymaloe original for lemon curd, so you’ll find that it’s pretty much the same. I can’t better it so it’s a little adapted, but not much.
Homemade Lemon Curd (makes approximately 500ml)
- 50g Kerrygold
- Rind & juice of 2 whole lemons (organic)
- 110g caster sugar
- 2 whole eggs & 1 egg yolk
Fill a large saucepan 1/4 high with warm water and keep warm on a low heat on the hob. Sit a heat-proof bowl on top of the saucepan. Put the butter into the bowl and melt.
Weigh out the sugar, add the lemon zest and juice to the sugar and stir a little. Add to the melted butter and stir until the sugar melts.
Whisk the eggs and yolk together until combined and quickly stir into the lemon, sugar and butter mixture.
Keep on moving around the bowl until the mixture thickens and coats the back of a spoon.
Decant into a sterilised jar, cover and store in the fridge once cool. This curd will keep for up to 2 weeks in a fridge if it lasts that long!.