Jamie Oliver’s Lemon Curd is a wonderfully tangy and smooth spread that can elevate a wide range of dishes, from breakfast treats to decadent desserts. This homemade lemon curd is simple to prepare, using fresh lemons to create a zesty, vibrant flavor that far surpasses any store-bought version. Perfect for spreading on toast, filling tarts, or dolloping on scones, this lemon curd is a must-have in any kitchen.
What is Jamie Oliver’s Lemon Curd Recipe?
Jamie Oliver’s Lemon Curd is a classic British spread made with fresh lemons, sugar, eggs, and butter. The ingredients are gently cooked together to create a thick, creamy curd with a bright, citrusy flavor. This versatile spread is perfect for a variety of culinary uses and is sure to become a favorite for lemon lovers.
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Why You Should Try This Recipe
- Zesty and Fresh Flavor: The bright citrus flavor from fresh lemons shines in this homemade curd.
- Silky Smooth Texture: The combination of butter and eggs gives the curd a rich, velvety texture.
- Versatile: Lemon curd can be used in desserts, breakfast dishes, or as a standalone treat.
- Quick and Easy: This recipe is simple and takes only about 15 minutes to make.
- Jamie Oliver’s Twist: Known for his approachable and flavorful recipes, Jamie Oliver’s take on lemon curd is both easy and delicious.
Ingredients Needed to Make Jamie Oliver Lemon Curd
- 4 large lemons (zest and juice)
- 200g caster sugar
- 100g unsalted butter, cubed
- 3 large eggs
- 1 egg yolk
Equipment
- Heatproof bowl
- Saucepan
- Whisk
- Citrus juicer
- Zester
- Fine sieve
- Sterilized jars for storage
Instructions to Make Jamie Oliver Lemon Curd
- Prepare the Ingredients: Zest and juice the lemons, ensuring you have about 150ml of lemon juice. Set the zest and juice aside.
- Combine Ingredients: In a heatproof bowl, whisk together the eggs, egg yolk, and caster sugar until well combined. Add the lemon juice, zest, and butter cubes to the mixture.
- Cook the Lemon Curd: Place the bowl over a saucepan of gently simmering water, making sure the bottom of the bowl doesn’t touch the water. Stir continuously with a whisk until the butter melts and the mixture thickens. This process usually takes about 10-15 minutes. The lemon curd is ready when it coats the back of a spoon and holds its shape.
- Strain the Curd: For a smooth finish, strain the lemon curd through a fine sieve into a clean bowl to remove the zest and any bits of cooked egg.
- Cool and Store: Allow the lemon curd to cool slightly before transferring it to sterilized jars. Seal the jars and let them cool completely. Store the lemon curd in the refrigerator, where it will keep for up to two weeks.
What Goes Well With Jamie Oliver Lemon Curd?
- Toast or Scones: Spread lemon curd on warm toast or freshly baked scones for a delightful breakfast or snack.
- Pancakes or Waffles: Use lemon curd as a topping for pancakes or waffles to add a zesty twist.
- Cake Filling: Lemon curd makes an excellent filling for cakes, cupcakes, or tarts, adding a burst of citrus flavor.
- Yogurt: Stir a spoonful of lemon curd into plain or Greek yogurt for a refreshing and flavorful treat.
- Ice Cream: Drizzle lemon curd over vanilla ice cream for a sweet and tangy dessert.
Expert Tips for Making the Best Jamie Oliver Lemon Curd
- Use Fresh Lemons: Freshly squeezed lemon juice is essential for achieving the best flavor, so avoid using bottled juice.
- Cook Gently: Cook the lemon curd over low heat and stir constantly to prevent curdling and ensure a smooth, creamy texture.
- Strain for Smoothness: Straining the lemon curd removes any zest or bits of cooked egg, resulting in a perfectly smooth curd.
- Sterilize Jars: Always use sterilized jars to store lemon curd to extend its shelf life and prevent contamination.
- Cool Completely Before Storing: Let the lemon curd cool completely before sealing the jars and storing them in the refrigerator.
Easy Variations of Jamie Oliver Lemon Curd Recipe
- Lime Curd: Substitute lemons with limes for a tart and tangy lime curd.
- Orange Curd: Use oranges instead of lemons for a sweeter, milder citrus flavor.
- Lemon and Passion Fruit Curd: Add the pulp of one passion fruit to the lemon curd for an exotic twist.
- Honey Lemon Curd: Replace some of the sugar with honey for a naturally sweetened version.
- Lemon and Vanilla Curd: Stir in a teaspoon of vanilla extract or seeds from a vanilla pod for a hint of sweetness.
Best Practices to Store Jamie Oliver Lemon Curd
- Store in the Fridge: Lemon curd should be stored in sterilized jars in the refrigerator, where it will be kept for up to two weeks.
- Freeze for Longer Storage: Lemon curd can be frozen for up to 3 months in a freezer-safe container. Thaw in the refrigerator before use.
- Use Sterilized Jars: Always use sterilized jars to store lemon curd to prevent contamination and extend its shelf life.
Best Practices to Serve Jamie Oliver Lemon Curd
- Serve Chilled: Lemon curd is best served chilled, directly from the refrigerator.
- Pair with Complementary Flavors: Lemon curd pairs well with sweet pastries, creamy desserts, and buttery scones.
- Garnish for Presentation: Add a garnish of fresh berries or mint leaves for an elegant presentation.
Nutrition Value (per serving):
- Calories: 160
- Fat: 10g
- Carbohydrates: 16g
- Protein: 2g
- Sugar: 15g
FAQs
How long does Jamie Oliver Lemon Curd last?
Jamie Oliver Lemon Curd can last up to two weeks when stored in sterilized, airtight jars in the refrigerator. To keep it fresh, always store it in the fridge and make sure the jars are sealed properly.
Why is my lemon curd too thick?
Lemon curd can become too thick if it’s cooked for too long or if the heat is too high. To achieve the perfect consistency, cook the curd over low heat and stir constantly until it just coats the back of a spoon. If it’s already too thick, you can thin it out by gently reheating it and adding a small amount of water or lemon juice.
Can you freeze Jamie Oliver Lemon Curd?
Yes, you can freeze Jamie Oliver Lemon Curd. Place it in a freezer-safe container, leaving some space for expansion, and freeze for up to three months. Thaw in the refrigerator overnight before using to maintain its smooth texture and vibrant flavor.
How do you keep lemon curd from curdling?
To keep lemon curd from curdling, cook it slowly over low heat and stir constantly. Using a double boiler or placing your mixing bowl over simmering water helps control the temperature and prevents the eggs from cooking too quickly, which can cause curdling. If curdling does occur, quickly remove the curd from heat and strain it to remove any lumps.
Final Words
Jamie Oliver’s Lemon Curd is a bright, zesty spread that brings a burst of citrus flavor to a variety of dishes. Its smooth texture and fresh taste make it an essential addition to any kitchen. This lemon curd is easy to make and perfect for enhancing your favorite desserts, and breakfast items, or simply enjoying on its own. Try this recipe and enjoy the delicious flavor of homemade lemon curd!
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Jamie Oliver Lemon Curd
- Prep Time: 10
- Cook Time: 15
- Total Time: 25 minutes
- Yield: 6 1x
- Category: Dessert
- Method: Stove-top
- Cuisine: British
Description
Jamie Oliver’s Lemon Curd is a classic British spread made with fresh lemons, sugar, eggs, and butter. The ingredients are gently cooked together to create a thick, creamy curd with a bright, citrusy flavor. This versatile spread is perfect for a variety of culinary uses and is sure to become a favorite for lemon lovers.
Ingredients
- 4 large lemons (zest and juice)
- 200g caster sugar
- 100g unsalted butter, cubed
- 3 large eggs
- 1 egg yolk
Instructions
- Prepare the Ingredients: Zest and juice the lemons, ensuring you have about 150ml of lemon juice. Set the zest and juice aside.
- Combine Ingredients: In a heatproof bowl, whisk together the eggs, egg yolk, and caster sugar until well combined. Add the lemon juice, zest, and butter cubes to the mixture.
- Cook the Lemon Curd: Place the bowl over a saucepan of gently simmering water, making sure the bottom of the bowl doesn’t touch the water. Stir continuously with a whisk until the butter melts and the mixture thickens. This process usually takes about 10-15 minutes. The lemon curd is ready when it coats the back of a spoon and holds its shape.
- Strain the Curd: For a smooth finish, strain the lemon curd through a fine sieve into a clean bowl to remove the zest and any bits of cooked egg.
- Cool and Store: Allow the lemon curd to cool slightly before transferring it to sterilized jars. Seal the jars and let them cool completely. Store the lemon curd in the refrigerator, where it will keep for up to two weeks.
