Lemon and Thyme Curd
Lemon and Thyme Curd- a homemade jar of sunshine and happiness.
Thyme adds a floral hint to this creamy, tangy, Lemon and Thyme Curd. Ready in less than 30 minutes using only 5 ingredients you’ll find in your cupboards, you’ll never want to buy lemon curd again!
I’ve only ever made lemon curd once before in food tech at school. I remember it being harder and more of a faff so I’ve never tried to make it again until this week, after a random craving I had. I wanted to add thyme because lemon and thyme are magical together. Refreshing and uplifting, you can’t help but succumb to the happiness.
Contents
Lemon and Thyme cupcakes with a dollop of Lemon and Thyme Curd baked into the centre.
Use this curd to brighten up anything, pies, tarts, cakes, scones or enjoyed simply on toast. My Nana used to make the best lemon curd tarts at Christmas and I can’t wait to make my own with this curd.
Lemon and Thyme Curd
Preparation: 10 minutes
Cooking time: 15 minutes
Makes approximately 250g
Ingredients
Juice and zest of two lemons
2 tsp Fresh Thyme leaves
50g Unsalted butter, cubed
100g Golden caster sugar
2 Large free range eggs, beaten
Method
1. Heat the lemon juice, zest, sugar, butter and thyme in a Bain-Marie. Stir frequently until the butter has melted.
2. Now whisk the eggs into the lemon mixture. Continue to whisk lightly until the mixture has thickened to the consistency of custard, approximately 10 minutes.
3. Strain the curd through a fine sieve into a jug then pour into a sterilised jar.
Keep in the fridge for up to two weeks, if it lasts that long. Every time I go into the fridge I’m armed with a spoon!
Never miss a new post, follow me using the links below.
