Lemon Curd Recipe
I think this is such a British classic and it’s handy to have around to make quick lemon tarts.
I'm still on my pantry re-stocking plan so as part of this I made a new batch of lemon curd. Sometimes I eat it on crumpets but it’s also good to use as a topping on fairy cakes.
This recipe makes 2 or three jars and if you keep it in the fridge it will last for two to three months.
6 lemons - grate the rind and then extract the juice
500g caster sugar
150g soft butter
5 eggs - beaten
Put the sugar, eggs, lemon rind and juice in a pan and heat gently stirring all the time until the sugar has dissolved then add the butter and stir until it has melted.
Transfer the mixture to a bowl placed over a pan of boiling water.
Stir constantly over the heat for about 30 minutes or until the mixture coats the back of a spoon.
Do not allow it to boil or it will curdle.
Pour the mixture into warm sterilised jars and allow to cool then refrigerate.
Great that should take us going till March .........