Lemon Curd

So good! So so good! Use in cakes, on scones, with meringues or if you are sometimes a little bit of a pig (like me) do what a friend suggested and simply dip a good biscuit, shortbread for example, into the lemon curd. A jar can disappear very very quickly that way!

It will take you about 30 minutes from start till cold to make and will keep at least a week in the fridge. Makes about two jam jars full.

4 large eggs
125g butter
225g sugar
Juice and grated zest of 3 lemons
  • Beat the eggs in a bowl with a fork and strain into a heat proof bowl
  • Add butter, sugar and lemon juice and zest to the egg and combine
  • Place the heatproof bowl over a pot of simmering water ensuring that the bottom of the bowl does NOT touch the water….(you will end up with very sweet scrambled eggs if it does!)
  • Stir the mixture constantly until you are left with a custard thick consistency. This takes about 20 minutes
  • Take away from heat and place in the sink with cold water in it – keep stirring until you have cooled the lemon curd down.
  • Put into a jar or glass and cover. Place in fridge.
  • Give away as a gift or use to make other puddings.
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