Aside from using it to make a lemon meringue pie, lemon curd can be used
pretty much anywhere that you’d use jam – to fill cakes, pastries and
doughnuts, to top cheesecakes, or just to spread onto hot buttered toast. It’s
easy to make your own and much nicer than buying it in a jar.
WHAT YOU NEED:
– 4 lemons, juiced and zested (or approx 180 ml lemon juice)
– 200g sugar
– 100g unsalted butter
– 3 eggs, plus 1 yolk
WHAT YOU DO:
1. Cut the butter into pieces and place in a heatproof bowl with the sugar
and the lemon juice plus zest if using zest. Place the bowl over a pan of
simmering water, ensuring the water is not touching the bowl. Stir until the
butter is melted.
2. Whisk the eggs with a hand whisk until well combined and then whisk them
into the lemon mixture over the heat. Keep mixing it with the whisk as it
heats through to avoid scrambled eggs forming! Cook for about 10-15
minutes until it is thick and creamy like custard. Mix it round regularly with
the whisk during that time.
3. Remove from heat and leave to cool. If you place some cling film directly
on the surface of the curd it will prevent a skin forming on top as it cools.
4. If you’re not using it right away, pour into sterilised jars and seal as you
would jam. This quantity should fill a large 500g jar. Keep refrigerated. It
should keep for a few weeks in the fridge, but don’t push me for how many!