I adore lemon curd. I actually prefer it to jam or marmalade. When I was living at home, my mum used to buy hers from the local WI market, so sharp that it would make your jaw tingle and then give way to a glorious flavour that was just perfect at breakfast time.
And it’s also a fantastic ingredient to bake with. I have a lemon curd Madeira cake coming up next week that seems to be disappearing rather too quickly.
I made my own lemon curd for the first time a couple of years ago but just haven’t got round to doing it again. I’m not sure why when it’s actually very easy and, unlike my issues with jam making, I seem to be able produce consistently good results.
I’ve seen lemon curd popping up around the food blogging world recently and decided it was time to get cracking and make my own again. And with the recent rather miserable weather it seemed a good way to try and encourage a bit of sunshine.
A note here about the lemons. To make sure you get as much juice from them as possible, give them a firm roll on the kitchen counter. It seems to encourage the juice to flow more easily.
You will need to sterilise your jars. I tend to do this by washing them in hot, soapy water, rinsing and popping into the oven at about 130c until I need them.
Makes 2 small, pesto sized, jars
The juice and zest of 3 large lemons, preferably unwaxed
175g caster sugar
110g butter, melted
4 large eggs, beaten
Set a bowl over a saucepan of barely simmering water. Make sure the bowl doesn’t touch the water.
Put all the ingredients into the bowl. Stir the mixture frequently for 20 minutes or so until it becomes thick.
Pour into the jars; place a waxed circle on top, pop on the lids and leave to cool.
They should be kept in the fridge and the curd eaten within a month.