Easy Peasy Lemon Curd Recipe
Every now and again I get asked by companies if I’d like to review their products. Sometimes they’re a bit abstract, sometimes they are nothing to do with baking (life insurance anyone?) and sometimes they are spot on. As I am sure you can guess if JosephJoseph contact you with a new baking product you’re pretty much going to jump at the chance. Once I knew what the products were I had to come up with a recipe. Lemon curd has been on my mind since I talked to a friend about it a few weeks ago. We both agreed that you never really finish a whole jar. It’s great for a while but then we tend to go straight back to the strawberry jam. So I decided to make a small batch – enough for a tiddly jam jar plus to fill one 8″ cake.
These are just some of the JosephJoseph baking products I selected to bake with for this post. The new all-singing, all dancing product is the Fin scraper which works a treat – tune in next week for the lemon Victoria Sponge cake post where I really put it to the test! The other item is the Glaze. Now as you probably know I am all about sugar syrup – especially when it comes to keeping Madeira cakes moist. This is the perfect product for that as you can store your syrup in the bottle till you’re ready to ‘glaze’ your cake. I love a silicone bristle, don’t you? Especially when you’re dealing with very sticky sugar syrup that can be cleaned up in a jiffy!
Anyway, I digress! To make the lemon curd I used JospehJoseph’s amazing lemon zester. I recently broke my old zester. Plastic gadgets are not normally EmmaMT friendly! So I was really pleased to get my hands on this beauty. Now, I do know that it’s just a zester and I’m not normally a one-trick pony – kitchen gadget kinda girl but I really love this zester. The thing about JosephJoseph gadgets is that they are designed by product designers who understand ergonomics and answer a basic troublesome need. I have a degree in Product design – bet you didn’t know that? So I REALLY appreciate well-designed products and this is one of them.
What’s so good about this zester then?
Well, the handle makes it easy to hold – to start with. It’s got a really fine stainless steel blade so your zest is fine and super zesty – rather than chewy and most of all – and this is the bit that wowed me the most, it has this really nifty integrated blade wiper which you sweep across the blade and it scoops up all that hard to release zest and forces it up to the top of the zester where there’s a hole for it to drop through. Genius! The blades are so sharp that it comes with a handy protective sheath. Want to know what I do? I put the sheath on while zesting so it catches all the citrus then I use the wiper. You get so much more zest that way.
How to make Lemon Curd
Makes enough to fill two small jars or one small jar and to fill an 8″ cake or one regular jar
- 40g unsalted butter
- 120g caster sugar
- 1 medium egg
- 1 egg yolk
- Juice of 2 lemons (around 6 tbsp)
- 1 tbsp lemon zest
- Place all the ingredients into a saucepan over a medium heat.
- Cook for 10-12 minutes at a slight simmer. Stir often to prevent the bottom becoming burnt.
- To sterilise your jam jars heat your oven to 160C-180ºC. Wash your jam jars in hot soapy water, rinse then place the wet jars and lids in the oven for 15 minutes.
- Once the curd has cooled down place into the jam jar and pop a piece of silicon paper over the top and add the lid.
- Store in the fridge for 3-4 weeks if it lasts that long!
One last thing!
I just have to share with you all this beautiful. I’ve been looking at it since we re-did our kitchen four years ago. Fab isn’t it? I can’t tell you how hard it is to find a good looking draining board that will do the job too. This JosephJoseph one has rubbery sections to fit practically anything. The spout for excess water reaches over the sink for easy disposal and it comes in a gorgeous grey which matches my kitchen perfectly and meets my grey obsession and at the moment the white and green is on offer.
To make easy work of cleaning up the mixing bowl The Flume folding draining board is a must. It’s the perfect place for oversized mixing bowls and sieves. Once finished with you simply pick it us and fold the edges together then aim the water towards the sink. I’ve used my one every day since I got it – but I do bake a lot and use every pot and pan I can when cooking!
So, check out next week’s post for the Lemon Victoria Sponge cake where you’ll get to see the scraper and glaze in action.
Happy baking and have a zesty week
Disclaimer: Thank you to JospehJoseph for providing me with the baking products in this post. They make baking even more fun and twice as easy. All thoughts, opinions and ramblings are entirely my own.