How to make fruit curd
Fruit curd has an unfair reputation for being difficult to make but it’s really just custard made with fruit instead of milk or cream.
Use our recipe for lemon, ginger or lime curd.
1. Put the lemon zest and juice in a heatproof glass or metal bowl over a medium pan of simmering water (don’t let the water touch the bowl) and warm for 3-4 minutes. Add the sugar and gently stir until dissolved. Strain into a heatproof jug.
2. Whisk the eggs into the juice until just combined, then pour the mixture back into the bowl set over gently simmering water.
3. Stir the mixture for 10-12 minutes in a figure-of-eight motion, scraping the bottom of the bowl so it doesn’t stick and curdle. Once it starts to thicken, turn the heat down slightly.
4. It’s ready when the curd drops off the spoon leaving a little peak on the spoon and a trail in the bowl.
5. Remove the bowl from the heat and let the curd cool for 1-2 minutes before stirring in the butter.
6. Put cling film on the surface of the curd so it doesn’t form a skin, then leave to cool to room temperature. Decant into sterilised jars and store in the fridge. Watch our video for how to sterilise jars.