Today I am making lemon curd. I had 4 lemons that needed using, so I thought, why not make some lemon curd?
4 medium eggs (or 3 large eggs)
350g caster sugar
First I sterilised my jars by washing them in very hot soapy water and puting them upside down on a tray in a 120c oven for 15 minutes.
Then I grated the zest and squeezed the juice from the 4 lemons. Next I cracked the eggs into a mug and beat them really hard. I chopped the butter into small cubes.
I added all the ingredients to a large pyrex dish and set it over a pan of simmering water, stirring until the sugar was dissolved and the butter was melted.
I continued stirring, heating it gently for about 20 minutes, until it began to thicken and coat the back of the spoon. You mustn’t let it boil otherwise it will curdle!
Some people say you should strain lemon curd, but I didn’t strain mine. You do get little bits of egg white sometimes, but you can pick these out if they bother you!
I used a funnel to pour the lemon curd into my jars. I use kilner jars which have a very good sealing mechanism. I waited for the jars to cool, before putting in the fridge. We will make sure we eat the lemon curd within 2 weeks.
We will admit to scraping out the bowl and licking the spatula! According to my husband, it’s going to be delicious on his toast tomorrow…