Lemon Curd: yellow is the happiest color

by Camilla - foodaroundblog


These days the “Oxford Literary Festival” is in progress. Sifting through the program I saw that the scholar and historic Helena Attlee, author of four books about Italian gardens, and others on the cultural history of gardens around the world, who has worked in Italy for nearly 30 years, today will talk about her book “The Land Where Lemons Grow: The Story of Italy and Its Citrus Fruit “, which is a celebration of the unique qualities of Italy’s citrus fruit.


Who says that there aren’t delicious English citrus-based recipes? Starting with something simple, I wanted to test the lemon curd: a creamy sauce, typically English, used to accompany or fill cakes and biscuits, spread on bread or on scones at teatime. My source for the recipe is an old English recipe book, purchased at a flea market.

100 gr butter
250 gr caster sugar
3 egg yolks
2 egg whites, well beaten
grated rind & juice of 2 lemons

Melt the butter in a soucepan. Add the sugar, egg yolks, egg whites and lemon juice and grind. Stir over a gentle heat until it is thick and creamy, and just at boiling point. Allow to cool for 5 minutes. Pour into clean hot jam-jars and allow to cool. Cover with greaseproof rounds, and seals with cellophane.