Lemon curd is quite old fastioned and I began making it because my mum would insist I brought her jars of it from the UK. I was sure if I made if from scratch it would be much better and have been making it ever since. It's a great filling for sponge cakes but I think most people just have it on toast, like jam...
Lemon curd
Lemon curd
- Grated zest and juice of 4 large lemons
- 4 large eggs, free range and organic if you can get them
- 350g golden caster sugar
- 225g unsalted butter, at room temperature, cut into small lumps
- 1 level dessertspoon cornflour
Method
1. Begin by lightly whisking the eggs in a medium sized saucepan, then add the rest of the ingredients and place on a medium heat.
2. Now whisk continuously using a balloon whisk until the mixture thickens to a custard like consistency- about 7-8 minutes.
3. Next, turn the heat right down and let the curd gently simmer for a further minute, continuing to whisk.
4. After, remove from the heat. Now pour the lemon curd into sterilised jars, filling them as full as possible, cover straightaway while it is still hot. It will keep for several weeks, but it must be stored in the fridge.
1. Begin by lightly whisking the eggs in a medium sized saucepan, then add the rest of the ingredients and place on a medium heat.
2. Now whisk continuously using a balloon whisk until the mixture thickens to a custard like consistency- about 7-8 minutes.
3. Next, turn the heat right down and let the curd gently simmer for a further minute, continuing to whisk.
4. After, remove from the heat. Now pour the lemon curd into sterilised jars, filling them as full as possible, cover straightaway while it is still hot. It will keep for several weeks, but it must be stored in the fridge.
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