There’s not much that beats good lemon curd. Tart rather than sickly sweet, it can be used as a fillings for cakes and tarts, but I love it generously spread on wholegrain toast.
Despite what you might be led to believe, it’s easy-peasy to make, and even without getting into the great waxed/unwaxed debate the difference between store-bought and fresh lemon curd is immediately noticeable: even when you pay extra for the pretty labels.
Today, Lemon Curd was the perfect excuse to use up some leftover egg yolks (you’ll see where the whites went later!) so I just picked up some lemons in LIDL and washed them thoroughly before zesting. That said, I’ve made curd for a tart with the lemons from The Mammy’s lemon tree before though, and it was phenomenal.
Zest and juice of 4-5 lemons
5 oz unsalted butter
6 oz caster sugar
6 egg yolks
1. Sterilize your jars. For this quantity, you could probably get away with 1 jam jar, though it would be best to have two just in case. I used a small kilner jar, which I washed and dried and put in the oven at 160°C to dry, however there are lots of different ways.
2. Put the cubed butter, sugar, lemon zest and juice into a bain-marie over some simmering water. If you don’t have a bain-marie, you can use a bowl on top of a saucepan of water, but the water should not touch the bottom of the bowl.
3. Stir occasionally until the butter and sugar have melted. Then gently beat the egg yolks and add to the mix, straining them through a sieve in the process.
4. Leave on the heat for between 40 minutes and an hour, stirring occasionally. The curd is ready when it is thick enough to coat the back of a spoon.
5. Remove from the heat, pour into your sterilized jars and seal.
6. Leave to cool and try to avoid devouring with a spoon come breakfast time.