Fresh Homemade Lemon Curd
There is nothing quite like the zingy taste of creamy homemade Lemon curd! Quick and Easy to make, and perfect to brighten up your breakfast!
Equipment
- 1 Saucepan
- 1 Zester
- 1 Sift
- 1 Measuring Jug
- 1 Lemon Juicer
- 1 Whisk
- 1 Measuring Scales
- 3 Medium Sterilised Jars This recipe makes enough Curd to fill two large jars or three medium sized jars!
- Regular Kitchen Utensils
Ingredients
- 4 Lemons
- 100 grams Unsalted Butter
- 215 grams Castor Sugar
- 4 Eggs
Instructions
- To start, wash out two to three jars with warm soapy water, and place face up with lids beside, on a baking tray and place in the oven at a low heat to sterilise.
- Next, zest and juice all the lemons, putting both the juice and zest into a heatproof dish, and sit the dish over a saucepan of simmering water.
- Add the butter and caster sugar to the dish, and occasionally stir until the butter has melted.
- Then break the eggs into a cup and beat together using a fork.
- Add the egg to the dish, continuing to heat and use a whisk to stir until the mixture has thickened to a custard like texture(approx. 10 minutes)
- Once thickened pour the Lemon Curd through a sift into a jug, to remove the pips/zest, using a wooden spoon or spatula to push the liquid through.
- Pour the curd into the sterilised jars and enjoy!
Notes
Spread fresh homemade Lemon Curd on warm toast or freshly made scones for the perfect burst of flavour!