Yesterday I shared some of my marmalade making tips and the recipe I used for my first ever attempt at it, and I’m super excited to share another recipe today for the amazing and easy lemon curd I tried that same day. When I say it was DE-LISH-OUS, that is basically an understatement. Have a gander and PLEASE try it out and share your thoughts on it (I’m look at you, Belinda – what did you do with all those lemons?!)
4 unwaxed lemons, zest and juice
200g unrefined caster sugar
100g unsalted butter, cut into cubes
3 free-range eggs, plus 1 free-range egg yolk
- Put the lemon zest and juice, the sugar and the butter into a heatproof bowl. Sit the bowl over a pan of gently simmering water, making sure the water is not touching the bottom of the bowl. Stir the mixture every now and again until all of the butter has melted.
- Lightly whisk the eggs and egg yolk and stir them into the lemon mixture. Whisk until all of the ingredients are well combined, then leave to cook for 10-13 minutes, stirring every now and again, until the mixture is creamy and thick enough to coat the back of a spoon.
- Remove the lemon curd from the heat and set aside to cool, stirring occasionally as it cools. Once cooled, spoon the lemon curd into sterilised jars and seal. Keep in the fridge until ready to use.
TIP: this recipe didn’t actually make that much (what is shown in the jar in the picture above is basically all of it) so double up if you are planning to make more for gifts etc and use any leftover egg whites for meringues :)