Lemon Curd

15 Dec

Lemon Curd

Lemon curd is SO simple even the biggest moron in the world can manage it. It is, in fact, probably the simplest thing I’ve ever made.

This makes a pretty decent amount:

  • 5 unwaxed lemons
  • 100g unsalted butter
  • 200g caster sugar
  • 3 eggs plus one extra egg yolk

Put the butter and the sugar into a large, heatproof bowl with the juice and zest of four of the lemons. Pop this over a pan of simmering water, making sure the water doesn’t touch the bottom of the bowl – you just want the heat from the steam.

Let the butter melt completely, stirring once in a while.

Whisk the three eggs and the yolk together and stir into the mix, giving them another good whisk until everything is combined.

Leave this to cook until it begins to really thicken up – giving it the occasional stir –  and then mix in the zest of your fifth lemon. (If you don’t want bits in it add this in at the beginning with the rest of the lemons.)

Once you’ve got the right texture – nice, thick and not too runny, take the bowl off the heat and leave it to cool completely.

Pop into a sterilised jar (wash thoroughly with hot soapy water and then pop into the oven for fifteen minutes at 150°c/gas mark 2 before leaving to cool) and keep in the fridge.

Lemon Curd

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4 Responses to “Lemon Curd”

  1. victoriaranne December 15, 2014 at 11:37 am #

    Gosh! that reminds me that one of the most mouthwatering preserves I ever made was lemon curd.Soooo worth it .

    • Sarah Duggers December 15, 2014 at 11:38 am #

      I’m not its biggest fan but I’ve been baking with it, putting it in the middle of muffins and things

  2. Sir Dick of Hearts December 16, 2014 at 1:59 pm #

    Tarts. Lemon Curd ones. Lovely stuff

Trackbacks/Pingbacks

  1. Lemon Drizzle  | sarahduggers - September 14, 2016

    […] into your cake tin (if you’re feeling fancy you could put some lemon curd in the middle and leave off the syrup later) and pop it in the oven for around 45 minutes or until […]

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