Homemade lemon curd
It’s a little after lemon season in the cooler parts of the world, but this is an easy recipe that is pretty as
a picture in the jar, and is guaranteed to have the receiver begging you for the recipe after.
Ingredients
•
Zest and juice of 4 lemons
•
4 eggs, beaten
•
125g butter, cut into small chunks
•
350g caster sugar
Inst ruc ti ons
1. P la ce a ll th e in gre die nts in to
a la rg e he a tpro of bo wl ove r a pa n
of si m m eri ng w at er (or use a
dou ble -boi le r). Th e w at er m u st
no t tou ch t he ba se of t he bo wl .
2. S tir to di sso lve t he sug ar th en
c ont inu e stir rin g, k ee pin g the
w at er a t a ra pid si m m er , fo r
a bout 2 0 m i nu te s un til t he
m ixtu re t hic k en s. It shou ld co at
th e ba ck o f a w ood en spoo n
w he n don e.
3. S tra in th rou gh a sie ve in to a
w ar m , ster ili zed ja r an d c ove r
w ith a d isc of w a xed pa per (I
use d a ki lne r ja r so did n’ t b oth er).
P ut on t he li d w h en c ool .
Notes
?
If you feel it isn’t
starting to thicken, raise the
heat a bit but do not boil
otherwise it will curdle.
?
Remember that the mixture will thicken a bit more once it cools.
?
Store in the fridge for 2-3 weeks.
?
Makes around 700 g, or 3-4 small gift jars.