Ingredients :
- 4 lemons, washed if waxed
- 4 eggs
- 100 g butter
- 350 g caster sugar
Method :
- Carefully grate just the yellow zest from the lemons, avoiding the white pith. Cut the lemons in half and squeeze the juice.
- Add the lemon zest, juice, sugar, butter and eggs to a heatproof bowl or to a large, heavy-based pan.
- Place the bowl on top of a simmering pan or boiling water, or place the pan on a low heat, gently whisking as it the butter melts and sugar dissolves.
- When the butter has melted and there"s a little steam coming from the mixture, exchange the whisk for a wooden spoon. Keep stirring as the mixture slowly thickens. It takes a while, but the curd is ready when it sits on a plate and doesn"t run. If you want to use the lemon curd as a cake filling, cook it for a little long as it will need to be stiff.
- Sieve the curd into a clean bowl, then transfer to clean jars. Store in the fridge. Spread on toast or pancakes or use as a filling with whipped cream for a Victoria sponge cake. We also love it as a dessert, stirred through Greek yogurt.
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