Lemon Curd
6/09/26
In the grey of winter, making the little things nice for yourself is all the more important, and lemon curd does just that. It just hits the spot every time, in yoghurt, between sponge cakes, or especially on crumpets. In the video below I made 5x the recipe below, but this quantity is nice for a normal-sized batch!
Ingredients
- 4 large eggs
- 5 unwaxed lemons
- 280 g caster sugar
- 230 g butter
Method
Finely zest and then juice the lemons.
Into a saucepan, add your eggs and beat lightly. Add in the sugar, butter, lemon zest and lemon juice. Place over a medium heat and whisk continuously until the sugar dissolves and the butter melts. Do not allow it to boil as it may split.
When it’s all combined and the mixture coats the back of a spoon (this may take about 10 minutes and, if you have a thermometer, should happen at about 77°C). Remove from the heat, then pour it through a sieve to catch any zest or seeds.
Pour the lemon curd into sterilised jars and seal, then store in the fridge.
