Homemade Lemon Curd
Once you make homemade lemon curd you will never go back to shop bought, it is so quick and easy to make and absolutely delicious!
Makes: 1 x 500g or 2 x 250g jars
Prep time: 10 minutes
Cooking time: 15 minutes
4 x unwaxed lemons, zest & juice
200g/7 oz unrefined caster sugar
100g/3 ½ oz unsalted butter
3 x free-range eggs
1 x free-range egg yolk
1. Put the lemon zest & juice, sugar and butter into a heatproof bowl. Place the bowl over a pan of gently simmering water making sure the water does not touch the bowl. Stir occasionally until the butter has melted.
2. Lightly whisk the eggs and stir them into the lemon mixture. Combine the ingredients with a whisk and let cook for 10-12 minutes, stir occasionally until the mixture is thick and creamy and able to cover a spoon.
3. Remove the lemon curd from the heat to let cool, stir occasionally whilst cooling. Once cooled, spoon into a sterilised jars and seal, store in the fridge until ready to serve, enjoy!
* Spoon – Sophie Conran Rivelin for Arthur Price