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  • Sarah L Samuels

St Clements Curd


I am always making versions of my bakes that are usually lemon flavoured as a St Clements version!


I like how you get the sweet orange taste then a hit of the bitter lemon. I think it's a perfect balance when orange is just too sweet on its own.



Fruit curds are so versatile you can eat on fresh bread, on a fresh scone, add to biscuits or put it in a delicious cake. It is pretty easy to make and really worth the effort.

I have recipes for Lemon, Satsuma, Lime and Cranberry curd on my blog if you want to try some different flavours!




To make curd you need to start by zesting the lemon and orange into a large heatproof bowl.



Next juice the lemon and orange and add into the zest.



The jars and lids then need to be placed in the oven to sterilise while the curd is cooking. Wash the jars in hot soapy water then rinse well. Place the jars and lids on a baking sheet face down and put them in the oven while making the curd.



Then add into the juice and zest the cubed butter and the sugar and place over a pan of boiling water making sure the bowl does not touch the water.



Keep mixing until all the butter and sugar dissolved.



Take off the heat and whisk the eggs into the mixture.



Put the pan back on the heat and keep stirring until it has slightly thickened and coats the back of the spoon. Can take 10-15 mins.



Once it coats the back of the spoon take off the heat and take the jars out of the oven.



Fill each jar to the top and put the tops on tight.


Leave to cool before labelling and then place them in the fridge. In the fridge they will last a few weeks.




St Clements Curd


Sarah's servings: 2 x 190ml Jars

Sarah's skill: Medium


Ingredients:


60g Unsalted cubed butter

180g Granulated Sugar

1 Lemon (Zest and Juice)

1 Orange (Zest and Juice)

3 Large Egg yolks

1 Large Whole Egg


Method:


1. Zest and juice the lemon and orange into a large heatproof bowl. 2. The jars and lids (2 x 190ml jars) then need to be placed in the oven to sterilise while the curd is cooking. Heat the oven to 140C/120C fan/gas mark 1. Wash the jars in hot soapy water then rinse well. Place the jars on a baking sheet face down and put them in the oven while making the curd. 3. Cut the butter into cubes and add to the juice and zest. Next add the sugar and place over a pan of boiling water.

4. Keep mixing until all the butter and sugar dissolved. Take off the heat and whisk the eggs into the mixture. Put the pan back on the heat and keep stirring until it has slightly thickened and coats the back of the spoon. Can take 10-15 mins.

5. Once it coats the back of the spoon take off the heat and take the jars out of the oven. Fill each jar to the top and put the tops on tight.

6. Leave to cool before labelling and then place them in the fridge. In the fridge they will last a few weeks.






Sarah’s extra slice......


If you don’t like the zest In your curd and want it totally smooth then it can be sieved before putting in the jars.


You can use the egg whites in my friand recipes.

This recipe makes about 2 x 190ml jars but you can easily double the recipe if you want to make more.


I suggest using a good quality zester / grater like the Microplane available on Amazon

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