This delicious lemon curd is truly the the food of the gods and takes just 20 minutes to make. You could use it fill a light, fluffy sponge cake or lemon roulade, dollop onto freshly baked scones or use as a decadent filling for dainty sandwiches-white bread, no crusts of course. Personally, I found it very difficult not to eat the whole lot directly from the jar……not just me..I had to wrest it from my husband as well.
The curd is made in small jars as it doesn’t keep well although this is academic as you won’t be able to resist it for long
Try it and you will never look at a bought jar of bright yellow, gloopy lemon curd in quite the same way.
Makes 3 small jars
150-160g caster sugar*
2 lge lemons, finely grated rind and strained juice
2 large eggs, beaten
- Put the butter, sugar, lemon rind, and half of the strained lemon juice in a glass bowl that fits well over a pan of water. There should just be a little gap between the bottom of the glass bowl and the surface of the water. Makes sure the bowl fits tightly into the top of the pan to avoid getting splashes of water into the bowl. If you have one you can use a double boiler.
- Bring the water to a simmer and stir well until the butter is melted and the sugar has dissolved.
- Add the remainder of the juice and the beaten eggs. Continue cooking, stirring frequently until the mixture has thickened enough to coat the back of the spoon. You must do this carefully and don’t let the mixture get too hot otherwise you will get small pieces of cooked egg in the mixture. If this happens all is not lost as you can pass the curd through a sieve before you pour it into the jars.
- Pour into small, hot jars (glass baby food jars are ideal) and cover the surface straight away with a waxed paper disc. Leave to cool completely and then fasten on the cellophane cover.
- Store in the fridge and use within 3 weeks.
*I like a tart citrusy taste rather than a very sweet one so adjust this amount according to your taste. You can even add a little more lemon juice at the end if you like.