Finding myself with a box of lemons, I decided to make some lemon curd to use in my lemon drizzle cakes. It is straightforward to make, though it has a short life span of a month, and must be kept in the fridge.
- 4 unwaxed lemons, zest and juice
- 200g caster sugar
- 100g unsalted butter, cut into cubes
- 3 eggs and 1 egg yolk
- Bring a pan of water to simmering point, and keeping the heat low, letting the water gently simmer away. Do not let the water boil.
- In a heatproof bowl place the lemon zest and juice, sugar and butter and place on top of the pan, making sure the water is not touching the bottom of the bowl.
- Keep an eye on the mixture and give it an occasional stir until all of the butter has melted.
- Give the eggs and yolk a light whisk and stir them into the lemon mixture.
- Whisk all of the ingredients together until they are thoroughly combined.
- Now leave the lemon mixture to cook gently for 10-15 minutes, occasionally stirring until the mixture is thick and creamy. If it evenly coats the back of a spoon, it is ready.
- Remove the lemon curd from the heat and let it cool, still stirring occasionally. Once the curd is cold, spoon into sterilised jars and seal. Keep in the fridge until you are ready to use. Remember it will only keep a month.
Photo by Bruna Branco on Unsplash