Luscious Lemon Curd

I am going to open this blog by saying that it does involve a bit of a work out. The curd needs to be whisked continuously to stop it from splitting so say goodbye to bingo-wings and hello to delightful lemon curd!

Perfect on toast or crumpets or pancakes or sandwiched between cakes or even just eaten by the spoonful, there simply isn't anything better than homemade lemon curd. The recipe itself is really easy but as I said it is a bit labour-intensive... It's worth it though! Ever since I made my own lemon curd, I haven't looked back, vowing not to buy it from a shop again and always having a batch in the fridge. The ingredients are all household staples and it can be whisked up in minutes, so really you have no excuse not to!


Luscious Lemon Curd

100g caster sugar 
2 free-range eggs 
2 free-range egg yolks 
2 lemons, finely grated zest and juice 
100g unsalted butter 

Place the caster sugar into a heatproof bowl with the eggs and egg yolks. Add the lemon zest and juice, then place the bowl over a pan of boiling water (make sure the bottom of the bowl doesn't touch the water) and whisk continuously until the mixture is thickened. Gradually whisk in the butter, a little at a time until smooth and thick enough to coat the back of a wooden spoon. Set aside to cool. Store in a sterilised jar in the fridge for up to 2 months.

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