Cheesed off with Lemon Curd

lemon curd 003Check out the Pennine Way Preserves Lemon Cheese. If you can get past the terrible label (who chooses a gothic-style font for jam?) the ingredients swear that there’s nothing but butter, sugar, eggs and lemon juice in that jar. That’s a lot of butter for 340g lemon curd (at £1.99).

The lid is a nice touch; an attractive yellow that sets off the product, but neither it or the great ingredients make up for the disappointing flavour. The lemon is an afterthought, its acid muted in rich butter and sugar.

Not to be outdone, I took advantage of the fact it was made out of real ingredients* in the first place, tipped it into a saucepan and added the zest and juice of one lemon. I boiled it, stirring, for about 10 minutes, then let it cool, and poured it back into the now clean jar. Sterilising the jar seemed pointless because it won’t have time to go mouldy.

So: Pennine Way Preserves. Kudos for using lovely ingredients, but please can we have more lemon?


*those lemon curds with locust bean gum, carranuba wax and other weirdnesses might not behave the way I expect when I boil it. I’m thinking a napalm-like attack when the curd realises the end is nigh.