Cardamom and Lemon Curd

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curry on cooking femalefocusonline nov18 1Sunshine in a jar, bright fresh and tangy this is a British classic using just four simple store cupboard ingredients sugar, eggs, lemons and butter. With an added Spice Sister twist of cardamom! It’s so quick and easy to make. Fresh homemade lemon curd tastes so much better than shop bought; it has a great lemony tang and the addition of cardamom takes it to another level!

100g butter
3 unwaxed Lemons
2 Eggs
1 Egg yolk
175g Sugar
1 tsp Ground Cardamom
1 Sterilised jar

Time: Prep; 10 minutes. Cook 20 minutes


curry on cooking femalefocusonline nov18 2Using a grater – zest the lemons.

Juice the lemons. A simple kitchen hack to yield more lemons juice is to warm the lemons before using. Microwave 20-30 seconds on a high heat; leave for a minute. Cut in half and squeeze out the juice.

In a heat proof glass bowl stir together the lemon juice, lemon zest, sugar, eggs, butter and cardamom,

Place the bowl over a saucepan of hot, (approx 2 inches) of simmering water. Ensure the bottom of the bowl does not touch the water. Whisk the mixture with a balloon whisk.

After about 10-15 minutes the curd should start to thicken, once it does, keep whisking until the curd reaches 170F or coats the back of a wooden spoon.

Take off the heat and using a fine mesh, strain the mixture into the sterilised jar. Leave to cool and set before using.

Keep in the refrigerator. Bring to room temperature before using. Serve on toast, great stirred through Greek yoghurt or use as a filling for a Victoria sandwich or topping on a cheesecake.

The Spice Sisters are running Indian cookery classes in Spain and UK. These courses make great Christmas gifts.
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