A tangy home-made Lemon Curd that is perfect on toast, crumpets, muffins and in cakes and bakes.
4oz butter (110g)
8oz sugar, caster sugar is best (225g)
4 lemons, finely grated zest & juice
4 eggs, beaten
1 egg yolk,
I also add the zest for a slightly more lemony tang………..A wonderful classic British preserve. Spread it thickly on fresh baked bread, crumpets, scones, muffins or hot buttered toast. It’s also delicious on pancakes and if used as a filling for cakes or tarts.
Place a heatproof bowl over gently simmering water in a large saucepan, making a bain-marie.Add the butter and melt it slowly, then add the sugar and make sure it is dissolved before adding the lemon zest, juice and the eggs.
Stirring all the time, making sure the water does NOT boil, cook the mixture for about 10 to 20 minutes; the curd is ready when it is as thick as double cream and it coats the back of the wooden spoon.
Pour into hot sterilised jars immediately and seal. It thickens on cooling. Store in the fridge or in a cold pantry for up to 4 weeks. Once opened, the lemon curd must be kept in the fridge.