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Lemon Curd

January 22, 2017 by Salma Leave a Comment

Lemon Curd
I adore lemon curd. It’s delicious, so simple to make, brightens up any dessert and is such a crowd pleaser. A little bit of zesting, juicing and stirring, and minutes later you will delightfully witness your little pot of ingredients transform into a gorgeous deep yellow shape of lemon curd goodness. And then the taste! You’ll have a little zesty gooey party in your mouth. Store-bought lemon curd never tastes anywhere near as good.

Lemon curd is lovely used simply as a spread, although I often pair mine with a dessert or use it to fill a layer cake. You may wish to try my Coconut Raspberry Cake with Lemon Curd or Lemon Curd and Coconut Cake for some inspiration on what to do to with your delectable treat (besides devour spoonfuls straight from the jar to your belly!).

Lemon Curd
Baking Notes
(1) There’s not a lot that can go wrong while making lemon curd, but it can be a little tricky getting the consistency right, which is very important if you are using it to fill a layer cake, as you don’t want those precious layers slopping and slipping around. Remember that the curd will thicken significantly once cooled, so if you reach what you think is the right consistency while it’s hot and still cooking, you’ve gone too far. I find the easiest way to tell if it’s done is by placing a small spoonful of curd on a plate and allow it a minute or so to cool. If it doesn’t spread, it’s ready. If you plan on using your curd as a spread and not to fill a cake, there’s no reason for concern if your curd is a little runnier or thicker than intended. It will still be sensational.

(2) Besides the fact that lemon curd tastes amazing, it’s also a fantastic way to use up egg yolks. I’m the kind of person that usually has spare egg yolks floating around, so I find myself often turning to this tried-and-tested recipe, but if you are unsure of what to do with six egg whites after making this recipe, you may wish to try out one of my many recipes that use Swiss Meringue Buttercream, or treat yourself to these gorgeous Turkish Delight Mini Meringues or Swirled Meringue Kisses.

Lemon Curd
Makes approx. 400ml curd

Ingredients
6 large egg yolks
165g (3/4 cup) caster sugar
Zest and strained juice of 2 large or 3 small lemons (6-8 tsp zest and 125ml (1/2 cup) juice)
90g unsalted butter

Lemon Curd
(1) Lightly whisk egg yolks and sugar together in large clean bowl until pale and thick but not frothy.
(2) Melt butter, lemon juice and zest together in a medium saucepan over low heat.
(3) Add egg yolk and sugar mixture to saucepan and stir constantly over low-medium heat until in turns a deep yellow colour, and thickens enough to coat the back of a spoon (approx. 7-10 minutes).
(4) Remove from heat and allow to cool completely. If not using immediately, pour cooled curd into sterilised jar and keep in fridge.

Enjoy!

Lemon Curd
Credits and Sources
Recipe adapted from the Australian Women’s Weekly
Mini white ceramic lace dish from Kim Wallace Ceramics
Small white ceramic nesting bowl from Antler and Moss

Filed Under: Sauces, Curds & Jams Tagged With: Lemon

Previous Post: « Turkish Delight Mini Meringues
Next Post: Coconut Raspberry Cake with Lemon Curd »

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Salma Sabdia | Food Photography

Hi, I’m Salma, and I love creating beautiful images and sweet treats. If you’re looking for a little baking inspiration, you’ve come to the right place.

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Go placidly amidst the noise and haste, and rememb Go placidly amidst the noise and haste, and remember what peace there may be in silence.
~ Max Ehrmann

Love this quiet scene at Pappa Sven. It was actually a test shot of the lighting, my first shot of the day. The lovely Libby had handed me a bud vase filled with a casual spray of flowers picked from one of Pappa Sven’s flower pots, and I had set out a few unfrosted coconut cupcakes on a her lovely cake stand, getting them ready to glam up with roasted strawberry icing.

I never usually care too much for my test shots, they are what they are, and I often prefer my last shots of a session, when the cakes are cut, the crumbs are scattered and the drizzles have dripped in their imperfectly perfect ways. And I’ve had a sneaky chance to indulge in whatever dessert I have prepared, all in the name of good photography and recipe testing.

But it’s true what they say, there’s a first time for everything, and this photo may actually be my favourite of the whole shoot, a genuine moment of calm in such a cosy space.

And if I had it my way - I’d share the full un-cropped version with you, that included the beautiful detail of the brick wall across the top of the window, but as Instagram would have it, we are obliged to a 4:5 ratio, so alas today this crop will suffice. 

Also I am absolutely elated and humbled that the tickets to this event are selling so quickly. Thank you to those of you who have already purchased a ticket, it truly means a lot to have you share this event with us 💕

And if you missed the event details - head to my last post or click the link in my profile 😊

#thinkpink #pinkribbon #afternoonteatime #pinkcupcakes #nordiclifestyle #pappasven #fundraiserevent #nbcfaus #foodphotographyandstyling #newcastleevents
Event Announcement! 💕 Join us for an intimate Event Announcement! 💕

Join us for an intimate and heartwarming Pink Ribbon Afternoon Tea, hosted by Salma Sabdia (@thepolkadotter) in the cosy surrounds of Pappa Sven’s Apartment (@pappasvens).

We’re raising funds for the National Breast Cancer Foundation (@nbcfaus), a cause that’s particularly close to our hearts, and we would love for you to share this special event with us.

Immerse yourself in our much loved ‘Pappa Sven’s Apartment’ and savour a selection of delectable pink-themed cakes, cookies and more, all specially crafted for this occasion. 

Event details:
Saturday 14th October at 2pm
Pappa Sven Apartment in Cooks Hill, NSW, Australia

Click the link in profile for more details and to book your ticket through the @pappasvens website.

We can’t wait to see you there!

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Good spring morning 💕 aren’t these blooms abs Good spring morning 💕 aren’t these blooms absolutely stunning? 

Instagram usually has a strong dislike for my floral photography. I suspect they are too much of a departure from cakes and cookies, and it’s considered they may offend my dessert-loving audience 😂

What do you think? Do you like the occasional flower or two to start your day?

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SAVE THE DATE! OCTOBER 14 💕 We have a VERY sp SAVE THE DATE!

OCTOBER 14 💕

We have a VERY special event coming soon to one of Newcastle’s favourite spaces.

If a little sweet indulgence in a stylish Nordic setting is your idea of a good time, mark the afternoon of Saturday October 14th in your calendars, because you’ll be sharing it with us 😊 and best of all, you’ll be supporting a very worthy cause 💕

Tickets go on sale this week, and with a very intimate gathering planned, they will be limited. Keep an eye out on our socials do you don’t miss out 😊

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If you’re looking for the perfect dessert to get If you’re looking for the perfect dessert to get you through this summer weekend weather (at the start of spring!) this divine layered ice cream of strawberry, macadamias and mango will do just the trick 💕

Created last summer for @ausmacadamias | Recipe link in profile

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SAVE THE DATE! Hey Newcastle! We have been plann SAVE THE DATE! 

Hey Newcastle! We have been planning a VERY special event for you 💕

If a little sweet indulgence in a stylish Nordic setting is your idea of a good time, mark the afternoon of Saturday October 14th in your calendars, because you’ll be sharing it with us 😊 and best of all, you’ll be supporting a very worthy cause 💕

Stay tuned and keep an eye out on our socials, where we’ll be sharing all the details early next week!

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Blood orange season has arrived, gently floating i Blood orange season has arrived, gently floating in with the soft spring breezes. It’s always one of my favourite times of the year.

Last year’s signature blood orange cake was this delicately striped Blood Orange + Earl Grey Bundt Cake, a crowd favourite that you can find on the blog.

(Along with the other twelve blood orange recipes. Yes, I just checked and would you believe there are no less than specifically THIRTEEN blood orange recipes. And I still think there’s room for number fourteen 😂). 

What’s your favourite flavour to pair with blood oranges? And are there any blood orange recipes you’d like to see this year?

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The days are saying Spring has arrived. The sunshi The days are saying Spring has arrived. The sunshine is glorious and warms you all the way to the tips of your toes and deep inside your heart and mind.
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And the beautiful shades of magnolia pink and wattle yellow are already starting to retreat, giving way to tiny green shoots. 
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But the nights seem to remind us that Winter will linger a little longer, and to enjoy the indulgence of cosy beverages paired with cosy knits while we still can 💕
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What’s the weather like in your little corner of the world?

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The magnolias are in full bloom again. It’s alw The magnolias are in full bloom again.

It’s always such a glorious sight to witness. Last year I shared the special story behind our magnolia tree, and I can’t help but share it again after I’ve spent the better part of the last week admiring her brilliant beauty.

The first time she flowered a few years ago, we were completely in awe. We had moved into our home in the middle of a scorching summer drought, and always wondered about this sickly tree that commanded prime position in the front yard.

So imagine our surprise when nine months after living in our home, this bare thin tired tree gave rise to the most stunning, enormous magenta magnolias. 

Every year that has followed we eagerly await the first week of August to indulge in her beauty. Her fuzzy winter coats are shed and give way to the most brilliant shade of deep pink splashed against the fresh greenery of the garden.

Such a special way to welcome in the warmer weather 💕

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