Homemade lemon curd
Tangy lemon curd is delicious spread on bread, toast and scones for breakfast. It is also perfect to use as a cake filling.
Servings: 1 –2 jars (about 500g/1lb2oz)
Equipment
- saucepan
- heatproof bowl
- wooden spoon
- sieve
- sterilised jars
Ingredients
- 3 unwaxed lemons zest & juice
- 125 g (4oz) unsalted butter cubed
- 225 g (8oz) caster sugar
- 3 large eggs lightly beaten
Instructions
- Zest 3 lemons and squeeze the juice. Place 125g (4oz) butter, 225g (8oz) sugar, the lemon zest,lemon and juice in a heatproof bowl and set over a pan of hot water.
- Heat gently stirring frequently until the butter has melted and the sugar has dissolved.
- Remove the bowl from the pan. Strain the lightly beaten eggs through a sieve into the bowl. Stir constantly with a wooden spoon.
- Return the bowl to the pan and cook over a low heat, stirring constantly until the curd thickens. It is ready when you are able to draw a clear line with your finger through the mixture on the back of the wooden spoon.
- Ladle the cooked hot curd into the pyrex jug and then pour into thesterilised jars. Whilst the curd is still hot place a waxdisc (wax side down) ontop of the curd then seal.
- Enjoy!
Notes
CStore
In the fridge for up to 1 month un-opened. Once opened use within a week.