I am giving two recipes for lemon curd here, one containing sugar and the other sugar-free. The latter was by special request by a person with diabetes.
Lemon Curd – with sugar
I don’t always ad the lemon rind to the lemon curd as I think it gives a slightly gritty texture. On the other hand, it enhances the flavour, so you can make the choice of which option you prefer.
You can cook this in a double boiler, but I always lose patience as it takes so long, and have found that as long as you cook the mixture over a very low heat there is no problem.
2 teaspoons cornflour mixed to a paste with 1 tablespoon cold water
Juice of 2 large lemons
2 to 3 teaspoons finely grated lemon rind, optional
1 cup sugar
125g butter, diced
Place the cornflour paste, lemon juice, lemon rind (if using), sugar and butter in a small saucepan. Place over low heat and cook, stirring constantly with a whisk until the mixture thickens. Do not boil.
Pour into warm, sterilised bottles and seal immediately. Store in the fridge for up to 3 weeks.
Makes approximately 350ml
Lemon Curd – no sugar
Be careful about adding the Stevia as it can overpower quite quickly.
125g butter, diced
2 teaspoons cornflour
1 tablespoon water
one third cup lemon juice
Sweetener – I used 2 tablespoons Stevia (this should be available at health food stores or larger supermarkets)
Melt the butter over low heat. Meanwhile in a bowl mix together the cornflour and water until smooth, then whisk the eggs and then the lemon juice, then gradually whisk in the melted butter. Pour back into the saucepan and stir with a whisk constantly over very low heat until it thickens. Remove from heat and add sweetener to taste. Pour into a warm sterilised jar and leave to cool. Store in the fridge for a few days only.
If you are using a different type of sweetener that does not need to be dissolved, I would add it until the mixture cooled to lukewarm.
Makes approximately 250ml