How to make lemon curd
Curd is a zingy alternative to jam. Spread it on toast or use it in sponge cakes or swirled into ice cream or yogurt.
You will need:
- Grated zest and juice of 2 large lemons
- 175g caster sugar
- 3 large free-range eggs
- 35g unsalted butter
Curd will keep chilled in a sealed, sterilised jar for up to a month. Freeze in bags for up to 3 months.
Vary the flavour to suit your taste: try swapping 1 lemon for 2 limes and add a teaspoon of rum or 70g grated fresh ginger.
Makes 250ml. Hands-on time 20 min
1.Put the grated zest and juice of 2 large lemons in a heatproof glass or stainless steel bowl set over a pan of barely simmering water (don’t let the bowl touch the water). Warm for 3-4 minutes, then add 175g caster sugar and stir gently until dissolved. Strain into a heatproof jug (discard solids).
2. Whisk in 3 large free-range eggs, then pour the mixture back into the bowl and put back over the pan of hot water. Stir for 10-12 minutes in a figure-of-eight motion, scraping the bottom of the bowl so it doesn’t stick and start to curdle. When it starts to thicken, turn down the heat slightly. It’s ready when the curd drops off the spoon leaving a little drip and a trail in the bowl.
3. Turn off the heat and, stirring occasionally, let the curd cool for 3-4 minutes before stirring in 35g unsalted butter.
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.
Learn how to sterilise your jars at deliciousmagazine.co.uk/video/how-to-sterilise-jars