Recipe of the Month: Lemon curd for the Queen's Platinum Jubilee trifle

May 31 2022
Recipe of the Month: Lemon curd for the Queen's Platinum Jubilee trifle

Recipe of the Month, with Ann Murray

AFTER a bit of a build up, what with royal horse shows, the opening of the new Elizabeth line and other celebrations across the country, we are now ready to celebrate 70 years of the Queen’s glorious reign.

After all the turmoil of the last two years, it’s great to have a real occasion to celebrate.

Over 5,000 people entered the competition to find the perfect pudding to serve to the Queen.

The winner was a lemon, Swiss roll and amaretti trifle, made with home-made lemon curd.

The Platinum Jubilee trifle recipe is available online.

In case you fancy having a go, here is my recipe for lemon curd.

You can also use the curd for lemon meringue pie – one of my favourites – or simply have it on toasted crumpets: quintessentially English. 

Let’s hope the sun shines on the four-day celebratory weekend and we can raise a glass to the longest-reigning British monarch. Three cheers, Your Majesty!

Lemon Curd

 

Makes about 450g/1lb

 

Ingredients: 

 

  • Large eggs – 2

  • Large egg yolks – 2 

  • Lemons –approx 3. You will need 150mls of juice in total. 

  • Caster sugar – 200g/7oz.

  • Unsalted butter -115g/4oz 

 

Here’s what you do:

Choose a medium-sized heatproof bowl which will fit snugly over the saucepan used for cooking the curd which will have simmering water in it.

Half fill the saucepan with water and bring to simmering point. 

 

  1.  Meanwhile, scrub the lemons (see Cook’s Tip) and finely grate the zest into your chosen bowl.

  2. Use a sharp knife to halve the lemons and squeeze the juice. Add to the bowl with the zest.

  3. Set the bowl over the pan of gently simmering water and add the sugar and butter. Stir, using a whisk until the butter has melted and the sugar dissolved.

  4. Put the eggs and additional yolks into a separate bowl and beat together with a fork. Pour the eggs through a sieve in a steady stream into the lemon mixture and stir using a wooden spoon until well until combined. This ensures that the curd is smooth with no eggy lumps! 

  5. Stir the mixture constantly over the heat until the lemon curd thickens and lightly coats the back of a wooden spoon. This will take 15-20 mins. Remove the pan from the heat. Leave for 5 minutes to cool slightly and check if it is set. Then, pour the curd into small warmed sterilized jars. 

  6. Cover, seal and label.  Store in a cool, dark place, ideally at the top of a fridge. Use within 3 months and once opened store in the fridge.

Variations:

  • Try using Seville oranges or limes instead of lemons for a change.

  • Same basic ingredients but use 2 Seville oranges or 6 limes instead of the lemons. Make sure the total amount of juice is 150mls.

 

Cook’s Tips:

 

  • Scrub the citrus fruits with sodium bicarbonate before zesting to remove pesticides.

  • Put halved citrus on a microwave-proof plate for 10 seconds per half on HIGH to maximise juice.

  • To sterilise jars- put 1” water into each jar, place in microwave and heat for 2 mins, HIGH

  • It’s really easy to tell when it’s set. Take the bowl off the hob to cool slightly, insert a teaspoon into the centre and you’ll be able to see if it’s set. If not, place back on the hob and cook for 5 more minutes