Lemon Curd is a fab ingredient! I started making lemon curd months ago and is now a staple item in my fridge!
Lemon Curd is a great addition to foods such as, a on top of a plain cheesecake, drizzled on cakes or even a good dollop on your breakfast!
Shop bought lemon curd is a lovely substitute! But if you are like me, getting satisfaction of making it myself then this is a definite recipe for you, people will ask you twice if you really made it because its so delicious!
It is such a simple recipe with fantastic results!
- 4 free-range eggs
- 4 free-range egg yolks
- 200g/7oz caster sugar
- 6 lemons, juice of 6 and zest of 3
- 150g/5oz unsalted butter, cut into small cubes
Firstly you will need to sterilise your jars. Wash the jars in hot soapy water and then rinse clean. Pre heat your oven to 140C/275F/Gas 1. Dry the jars upside down on a rack for 30 minutes.
Zest 3 lemons then juice all 6 into a bowl, removing any pips.
Add the butter, sugar and eggs to the zest and juice. Mix until completely combined.
Place the bowl over a pan of simmering water (Ban-marie) and continuously stir with a whisk. You are looking for a runny custard consistency. Dip a clean metal spoon into the mixture, if it coats the back of the spoon then it is done. Strain the mixture through a sieve to remove any remaining lumps of egg.
The curd will continue to thicken in the jars.
Pour the lemon curd into your jars and cover with wax discs or cling film and screw on the lids. Keep the curd in the fridge and use within 3-4 weeks.