lemon curd
There’s something a bit magical about a homemade lemon curd. If you get the freshest lemons possible, and ensure they are unwaxed, the taste is like nothing else. Perfectly citrusy, sweet, sticky and indulgent. I absolutely love spreading it on fresh bread, or using it as the base for a lemon tart. It also makes a lovely gift. You can make a large batch and split it between a number of jars, ready to be placed into hampers.
for the curd
8 lemons (zest & juice)
400g caster sugar
200g butter
4 whole eggs
4 egg yolks
method
Start by zesting your lemons, trying to capture as much of the zest as possible.
Chop your lemons in half, then squeeze as much juice out of them as you can.
Combine the zest and juice with the butter and sugar in a glass bowl.
Place the bowl over a saucepan filled with water, making sure the bottom of the bowl does not touch the water.
Heat the water on a low heat until the butter has all melted and the sugar and juice are completely incorporated.
Next, mix together the 4 eggs with the 4 additional yolks.
Very slowly pour these eggs into the warm lemon mix, stirring constantly. Continue to stir until the mix thickens into the consistency of a custard (or, it coats the back of a spoon).This should take about 7-10 minutes depending on how high a heat the water is.
Once thickened, strain the mix through a fine sieve (to remove the zest) and pour into sterilised jars. Let cool on the counter, then store in the fridge.
This should keep in the fridge for 3-4 weeks, so long as the jars are sealed.
