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
- 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.
- 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.
- Remove from the heat and allow to cool.
- Store in a sterilised glass jar in the fridge.