Homemade lemon curd is much nicer than anything you can find in the shops – it’s got real sharpness and freshness that can only come from small batch production. Making your own lemon curd is not only easy, it’s also life-changing. Give it a go, you will not be disappointed!
- 3 eggs
- 1 egg yolk
- 4 lemons
- 200 g caster sugar (superfine)
- 100 g butter (unsalted)
- Crack 3 eggs into a bowl, and add one more yolk.
- Using a fine grater, preferably microplane, grate the zest into the eggs. Only take off the very outer layer of the lemons – none of the white pith.
- Squeeze the lemons into the bowl, making sure not to get any pips into the mixture, and then add the sugar.
- Place the bowl onto a bain marie and simmer gently, stirring constantly. Make sure that the bowl is not touching the water.
- Stir for about 5 minutes, until the curd has thickened enough to coast the back of a spoon.
- Pour curd through a sieve to remove zest and any cooked egg pieces.Stir through the butter, and then pour into a sterilised jar.
- Store in the fridge for up to a month