Lemon is the best flavour there is. And that’s a scientific fact, according to me.
And this lemon zest encapsulates everything that’s wonderful about the flavour of lemon, combined with some sweetness from sugar, and creaminess from the eggs and butter. My mouth is watering just writing these words!
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 large eggs and 1 egg yolk
200g caster sugar
100g unsalted butter
Crack 3 large eggs into a bowl, and add one more yolk.
Using a fine grater, preferably microplane, grate the zest of the lemons into the eggs. Only take off the very outer layer of the lemons, none of the white pith.
Squeeze the juice of 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.
Stir for about 5 minutes, until the curd has thickened enough to coat the back of a spoon.
Pour curd through a fine mesh 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