Homemade lemon curd
Homemade lemon curd is so easy and so delicious. It's much better than the shop bought variety and requires no skill - other than patience! The curd can be used to sandwich cakes, biscuits and bread but my preferred method is straight out of the jar with a spoon!
Ingredients
4 unwaxed lemons, zest and juice
200g caster sugar
100g unsalted butter, cut into cubes
3 free-range eggs, plus 1 free-range egg yolk
Method
Put the lemon zest and juice, sugar and the butter into a heatproof bowl. Sit the bowl over a pan of gently simmering water, (but make sure the water is not touching the bottom of the bowl).
Stir the mixture until all of the butter has melted.
Remove the bowl from the heat and place on a heat proof surface.
Gently whisk the eggs and egg yolk and then stir them into the lemon mixture.
Mix until all of the ingredients are well combined, then return to the heat.
Leave to cook for 10-13 minutes, stirring regularly, until the mixture is creamy and thick enough to coat the back of a spoon.
Remove the lemon curd from the heat and set aside to cool, stirring occasionally as it cools.
When completely cooled, spoon the lemon curd into sterilised jars and seal.
Keep in the fridge until ready to use.
