Good lemon curd is a radiant spread to serve with breakfast. This sweet and tart classic is very easy to make you just need to take your time so make a cup of tea and get ready to stir. Once the curd has cooled you can store it in the cupboard for 6 months and opened in the fridge for a month. Pancakes, crepes, croissants and Æbleskiver are all better with lemon curd.
Makes 1 Jam Jar
2 unwaxed lemons
100g golden or white caster sugar
50g unsalted butter cubed
2 medium-sized eggs and 1 extra egg yolk
- Zest the lemons and juice them through a small sieve to remove the pips. Cut the butter into small cubes. Tip the sugar, butter, lemon just and zest into a glass bowl.
- Thoroughly whisk the 2 medium eggs and egg yolk together until there is no trace of white left.
- Fill a small saucepan 1/3 with water then place the glass bowl on top. Bring the water to a gentle simmer (no bouncing bubbles) and gently whisk until the butter melts.
- Very gradually add the eggs to the melted butter, whisking constantly, until you’ve added all the eggs. Continue to whisk for 10-13 minutes until the curd thickens then remove from the heat and allow to cool before pouring into a sterilized jar. The curd will continue to thicken as it cools.