Lemon Curd – easier than you think!

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A few weeks ago due to a miscommunication in our household I was faced with a more than overflowing bowl of lemons so I decided to make Lemon curd. After all, following a long spate of dull grey cold days, I was in need of a pop of sunshine!

Slice 1 lemon and the zesty fragrance is immediately uplifting, but when the entire house is filled with the scent of freshly grated lemons its like that instant happy zing of the first real day of spring!

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This recipe makes 3 x 350g jars (1lb)
Grated zest & juice of 4 large juicy lemons
4 large eggs
350g (12oz) golden caster sugar
225g (8oz) unsalted butter cut into small cubes

Lightly whisk the eggs & tip into a medium sized saucepan.
Add the rest of the ingredients and place over a medium heat.
Whisk continuously until the mixture thickens – between 8-10 minutes.
(It will look like nothing is happening for a while then it will thicken like custard).
Lower the heat right down and let it simmer gently for another minute but continue to whisk.
Remove the curd from the heat.
Pour the lemon curd into clean jars – fill to the top & seal.

Ta-dah! 3 little jars of golden sunshine!

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Store in a cool place and eat within 1 month.

I Enjoy mine on hot buttered toast (but its also perfect in cakes, jam tarts, eclairs, possets & old school style over hot steamed puddings)!

Tips: You will get more juice out of your lemons if they are at room temperature.
Before you cut it, roll a lemon on the worktop under the palm of your hand to help release more juice.
Whisking the curd rather than beating with a wooden spoon makes for a lighter less solid curd.

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