Lemon curd

Lemon curd

From
Posh Eggs
Makes
2 × 370g jars
Prep
15 mins
Photographer
Louise Hagger

Home-made lemon curd is a world apart from the shop-bought stuff. Serve it with pancakes to add a sweet sharp kick, lather onto soft white bread or toast, or fold through whipped cream for a no-fuss dessert. There are many lovely recipes that would benefit from a good dollop of this sunshine spread.

Ingredients

Quantity Ingredient
140g butter, cut into cubes
230g golden caster sugar
3 large unwaxed lemons, zested
4 lemons, juiced
4 large eggs

Method

  1. Put the butter, sugar, lemon zest and juice into a large heatproof bowl set over a pan of barely simmering water (the bowl should not touch the water). Allow the butter to melt gently.
  2. Lightly whisk the eggs then add to the lemon mixture and cook for 10–12 minutes, watching closely and whisking now and then, until the mixture thickens enough to coat the back of a wooden spoon.
  3. Remove from the heat and allow to cool, stirring occasionally every now and then. When completely cooled, pour between two sterilised jars and store in the fridge for up to 2 weeks.
Tags:
eggs
breakfast
lunch
dinner
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