Homemade Lemon Curd
A little something that’s easy to whip up to beat those post Easter blues, homemade lemon curd. There is something so lovely about the flavour of lemon, its zingy and fresh and goes almost perfectly with anything, sweet or savoury. I had an abundance of lemons the other day and had to think what to do with them. My partner was due home from sea and one of his favourite things is lemon curd. He buys it by the bucket load and piles it high up on everything from toast to oatcakes.
So as a small surprise for him, I decided to give homemade lemon curd a go.
There are hundreds of recipes around on the Internet but I found this cut out in a scrapbook I keep of recipes. Please don’t tell me I am the only one that does that? For some reason I come across recipes or ideas in magazines cut them out and place them in my scrapbook, some I try and others, a bit like this one I kind of forget about until a particular fancy strikes me.
So that is how I came across this recipe, as a cut out from some supermarket magazine from who knows how long ago!
So on to business, this lemon curd is creamy tasting while still nice and well sorry for using this word again but zingy!
- 3 unwaxed lemons
- 200 grams caster sugar, (1 cup)
- 115 grams Unsalted butter - diced, (1 stick)
- 2 large eggs
- 2 large egg yolks
- Grate the rind of the three lemons into a medium sized heatproof bowl.
- Then juice the lemons and add the juice into the bowl.
- Set the bowl over a pan of warm water and add the sugar and butter. Gently stir until the sugar has dissolved and the butter has melted.
- Mix the eggs and the egg yolks together.
- Add the eggs to the mix through a sieve. This is important to do, as it will take out any of the unwanted egg membrane and give you a smoother mixture.
- Whisk the mixture over a medium heat until it starts to thicken.
- Keep stirring until the mixture sticks to your spoon. You will get the feel for when it is done.
- Pour the warm lemon curd into a warm sterilised jar and seal while still warm, and allow to fully cool down.
- This can be stored in a dark cupboard unopened for up to 1 month. Once opened it must be refrigerated and eaten within 10 days.