Lemon Curd
This curd is thick, creamy, and really sharp. I prefer to use whole eggs rather than just egg yolks in this as it tends to give a better texture once set.
Method
Zest and juice the 2 lemons
Crack your eggs into a medium sized saucepan and beat until they are combined.
Add in the rest of your ingredients and whisk gently over a medium heat as the butter melts.
Stir the curd continuously as it gently simmers and starts to thickens until it is the consistency of custard and will coat the back of a wooden spoon. Do not let it boil.
Pour through a sieve into a jug to remove the zest and then pour into your sterilised jar. This will keep in the fridge for a couple of weeks.
Ingredients
2 large lemons
175g golden caster sugar
110g butter
2 eggs, beaten
Before making your jam sterilise some jam jars. You will need 1 for this recipe.
This is simple to do by just putting them through a hot dishwasher cycle. If you don’t have a dishwasher you can wash with hot soapy water, rinse, and then let them dry in a warm oven.
Just be careful not to touch the rim of your jars once they are sterilised.
Top Tips
This method can be used to make curd from all sorts of fruit. Limes and oranges, passion fruit work really well.
