A certain member of our household has something of a penchant for Lemon Curd. The other day I noticed the jar of yellow loveliness was empty and needed a rinse before it got chucked into the glass recycle bucket. I made a mental note to self, to put lemon curd on the grocery list, when it struck me, how hard can it be to make? It turns out…it’s SIMPLE to make!!! I swear to god I don’t think I’ve ever made something that was so tasty, and was so easy to make.
80 g butter cut into cubes – many recipes call for unsalted, I used salted.
150 g golden caster sugar – regular caster will do, I happened to have the golden in my larder.
4 standard lemons, finely zested and juiced. Use an electric juicer if you have one…it’s just easier.
2 eggs plus 1 egg yolk beaten
Put the butter, sugar, lemon zest and juice in a small saucepan and heat very gently, stirring with a heat resistant spatula until the butter has melted. Then over a very low heat gently add the beaten eggs, stirring all the time. Continue stirring until the mixture is an even yellow colour, and has the consistency of custard. I prefer not to have peel in these kinds of things, so I passed it through a sieve into a big enough bowl, once during cooking, adding back in the peel and pulp and again when it was finished, to get a nice smooth curd. Use the spatula to press what you can through.
Pour into a sterilised jar and firmly fasten the top. I used the aforementioned empty jar. Leave to cool and refrigerate. It will set completely in the fridge.
Based on a Rachel Allen recipe.
This version © David Wilkins – April 2015