After my previous blog post on lemons I was asked for the recipe for my lemon curd, so for all lemon curd lovers out there, this is the one I use!
You will need:
4oz/125g butter (I use non-salted)
6oz/175g sugar (I use unbleached granulated sugar although caster would dissolve more quickly)
2 large lemons (make sure they are large or use 3 medium) rind and juice
2 large eggs, beaten
This recipe should make around 1lb (450g) or so of lemon curd. Have hot, sterilised jars ready for bottling.
Firstly put the butter, sugar, lemon rind and half the lemon juice into a double boiler/bain marie (you can use a well-fitting basin over a pan of water) and stir over a gentle heat until all the sugar has dissolved and the butter has melted.
Next, add the rest of the lemon juice and slowly add the beaten eggs, stirring all the time.
Keep cooking, over the simmering water, stirring often, until the mixture starts to thicken (this could take a little time – 20 minutes or longer).
When the mixture is thick enough to coat the back of a spoon it is ready to pour into the jars. Cover with a wax paper disc to keep fresh and seal with a lid when cool. I used one large jar as I know it will be eaten quickly but you could use smaller jars to keep it fresh for longer. It should keep for around six weeks in the fridge.
Et voilà! Your homemade tangy lemon curd (way better than anything found in the supermarket if you ask me). Enjoy (and yes that is homemade bread in the picture!!)
NB. This recipe is taken from the Lemon Curd recipe in The Complete Farmhouse Kitchen Cook Book