Lovely, luscious lemon curd. Two jars of sunshine. It took 7 eggs – two whole and 5 yolks. T
Juice of 3 lemons (organic, well-washed)
The zest of 1 lemon
5 egg yolks (buy free range, let’s try for happy chickens)
2 whole eggs
110g caster sugar
60g butter (Irish butter, mmmmm)
Over a Bain Marie, dissolve the sugar into the lemon juice.
Add the egg, stirring continuously.
Keep stirring and occasionally beating for about 15 minutes; the mixture will have thickened as the eggs have cooked.
Take off the heat and stir in the butter.
Sieve into a jug. Cover with clingfilm – ensure that the clingfilm lies on the surface of the lemon curd to prevent it from forming a skin).
Sterilise your jars – wash in hot, soapy water and place in an oven, approx. 160°C for 15 mins.
Let the jars and the lemon curd cool then pour the mixture into the jars and pop into the fridge until you’re ready to eat.
You can use the lemon curd on toast, on bread and butter, in buttercream, in Victoria Sponge batters and probably loads of other things, too. You will have to use it within a week or so as there are no preservatives.