Lemon Curd
Makes
one 500g/1lb 2oz (large) jar or two 250g/9oz (small) jars
Ingredients
- 4
unwaxed lemons, zest and juice
- 200g/7oz unrefined caster sugar
- 100g/3½oz
unsalted butter, cut into cubes
- 3
free-range eggs, plus 1 free-range egg
yolk
Preparation method
- 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. (I
usually remove from the heat to do this).
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.
BBC food recipes