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Quick & Easy Lemon Curd - Delalicious

Quick & Easy Lemon Curd

Lemon curd is impossibly easy and keeps for ages in the fridge once stored in an airtight jar. Add it to yoghurt and fresh fruit for a simply dessert, finish my Mini Lemon, Raspberry and Poppy Seed Cakes with a drizzle or make mini tarts filled with this zesty concoction!

All you need to make the best lemon curd is a little bit of elbow grease and the best free-range eggs you can put your hands on.

To sterilise jars: simply wash, rinse and place in the bottom of a warm oven until all the water has evaporated.

Makes 1 jar.

  • 4 eggs
  • juice of 2 fresh lemons
  • 110g caster sugar
  • 110g butter
  1. Place all the ingredients in a large heat proof mixing bowl over a pot of simmering water. Make sure the bottom of the mixing bowl doesn’t touch the water.
  2. Whisk all the ingredients together until the butter is fully melted. Allow to cook gently for 2 minutes and then whisk continuously for up to 10 minutes until the mixture has thickened.
  3. Remove from the heat and allow to cool.
  4. Store in a sterilised glass jar in the fridge.Quick & Easy Lemon Curd; Delalicious
Happy cooking,
Sinéad
 
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