I wasn’t a fan of lemon curd until I came across this recipe in an old cookery book. I’ve tweaked it a little and I’m now a complete convert; the last jar lasted a little under three days…
1. Thinly pare the rind from one lemon.
2. Boil the remaining two lemons for one minute, and then squeeze. Remove any pips and set the juice to one side.
3. Melt the butter in a glass bowl set above a saucepan of barely simmering water.
4. Stir in the lemon juice, zest and sugar. Stir constantly until the sugar has melted.
5. Remove the bowl from the saucepan of water and stir the lemon mixture into another bowl containing the two beaten eggs. Whisk vigorously and then strain through a sieve back into the hot bowl.
6. Replace on top of the simmering water and stir until the thickness resembles double cream.
7. Pour into sterilized jam jars and tighten the lids on firmly.
8. Leave to cool before serving on bread, toast, or scones. It will keep for a couple of weeks in the fridge so it can also be used as a filling in a Victoria sponge or to make lemon curd tarts.
You can substitute lime for the lemon to make a lime curd.
Try using lemon curd in one of these delicious recipes:
Clotted cream filled lemon cake
Lemon and cinnamon buns
Meringues with lemon curd, cream and berries