I had never tried lemon curd before I moved to London, but it became one of the first things I missed after I had left the UK. Luckily it's very easy to make at home, even for a rustic cook.
This lemony treasure is delicious when stirred into yogurt or quark, dolloped onto a cake or scone and even as a jam substitute on buttered toast or crumpets.
- 1 hr
- 500ml jar
- 4 unwaxed lemons, zest & juice
- 3 eggs, plus 1 extra yoke
- 200g caster sugar
- 100g butter, cubed
Place a heatproof bowl over a pan of gently simmering water and add the zest, juice, sugar and butter. Keep stirring until the butter is melted.
Whisk the eggs and yolk in a seperate bowl, then add them to the main mixture and stir until well combined. Let the curd cook for about 10 to 13 minutes, stirring occasionally.
When it is thick enough to coat the back of a spoon, take it off the heat and leave to cool completely (keep stirring it regularly).
Meanwhile, sterilise your container. I have found that washing it with soap and then rinsing it with boiling water works just fine, but it depends on how long you are planning to keep your curd.
Once the curd is cooled, pour it into the (dry) container and store in the fridge.