Lemon Curd has been a teatime favourite since the nineteenth century – try it spread on scones, pancakes or waffles. You can also make it with limes, oranges, or even raspberries!
Makes about three 350ml jars.
- 6 unwaxed lemons
- 4 large fresh eggs
- 350g golden caster sugar
- 225g butter
- 1 level tbsp cornflour
- You will also need 3 hot, sterilised jars, and wax jam disks.
- Grate the zest from the lemons and then juice them removing any pips.
- Cut the butter into small pieces and let it come to room temperature.
- Break the eggs into a sauce pan and lightly whisk them together. Note: do this with no heat turned on.
- Add the remaining ingredients and place over a medium heat.
- Now gently whisk continuously using a balloon whisk until the mixture thickens – about 7-8 minutes.
- Then lower the heat to its lowest setting and let the curd simmer gently for another minute, continuing to gently whisk.
- Now remove it from the heat and pour the curd into the hot sterilised jars.
- Whilst still hot, cover with the waxed disks and seal the jars. Label the jars when they are cool.
- The curd will keep for several weeks in a cool place