Homemade lemon curd
It’s hard to go back to shop-bought curd after making your own. Just make sure you keep an eye on the pan while the curd is thickening so that it doesn’t split.
Ingredients
- 4 large free-range eggs
- 4 unwaxed lemons, finely grated zest and juice only
- 300²µ/10½´Ç³ú caster sugar
- 225g/8oz butter, cut into pieces
Method
Break the eggs into a saucepan and whisk to combine. Stir in the remaining ingredients and place over a medium heat.
Whisk continuously over the heat until the mixture coats the back of a spoon and is slightly thickened – this could take 7–10 minutes. Do not allow the mixture to boil or it may split.
Remove from the heat and leave to cool. Spoon into a sterilised jar (or two small jars) seal, and leave to thicken.
Keep in the fridge for up to a month, but use within a week of opening the jar.
Recipe Tips
To sterilise jars, wash the jars in very hot, soapy water or put through the hot cycle of a dishwasher. Place the jars onto a baking tray and slide into an oven preheated to 160C/325F/Gas 3 for 10–15 minutes.
