Lemon Curd recipe from 1900

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I discovered this Lemon Curd recipe in the Glasgow Cookery Book published in 1900*. 


Lemon curd recipes haven’t changed a whole lot in a hundred plus years, but this recipe has a couple differences that I was eager to test out.


INGREDIENTS

  • ¾ cup sugar (150g)
  • ¼ cup butter (56g)
  • 4 egg yolks
  • 2 lemons

Note: All ingredients should be at room temperature unless otherwise stated.


Method:

  1. Place ¾ cup sugar (150g) into the top of a double boiler. (Or a bowl that will fit on top of the bottom pot of a double boiler.)
  2. Zest 2 lemons into the sugar. Use your hands to massage the zest into the sugar.
  3. Add ¼ cup (56g) melted butter and the juice of 2 lemons. Stir together.
  4. Separate 4 eggs. Beat yolks thoroughly.
  5. Add the thoroughly beaten egg yolks to the sugar/lemon mixture. Stir together.
  6. Place the pot/bowl on top of a double boiler over low heat.
  7. Stir slowly and constantly until thickened. About 10 minutes. (The mixture should reach 165°F-180°F. Any more than that and you risk scrambling the eggs.)
  8. Remove from heat.
  9. Pour curd in to a heat-proof jar or bowl and place a piece of plastic wrap on top, touching the surface of the curd, to prevent a skin from forming.
  10. Leave to fully cool.
  11. Once fully cooled, refrigerate. It should last up to 10 days.

Original recipe from 1900:






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