(Makes approx 3 x 250 ml jars)
You can never beat a jar of homemade lemon curd, smooth and buttery and zesty. The secret is to never let it boil!
500 g sugar
juice of 6 ripe lemons
finely grated zest of 6 ripe lemons
150 g unsalted butter
5 free-range eggs
Place the sugar, lemon juice and zest into a saucepan; heat gently and keep stirring until you have dissolved the sugar.
Once the sugar has dissolved, add the butter and melt it in the sugar and lemon mixture. Pour the mixture into the top of a double boiler; the water must be barely simmering.
Beat the eggs and run them through a sieve to remove any solids. Place the beaten eggs into a jug and then while you stir the lemon juice, slowly add the egg a tiny bit at a time. Keep stirring and cook gently for 25 to 30 minutes – never let it boil! The mixture should coat the back of a spoon when it is ready.
Pour into warm, sterilised jars and store them in the fridge.
Jenny Morris’ favourite way to serve lemon curd is on warm toast, or in buttery short crust pastry cups and top it off with a spoonful of mascarpone as a quick dessert.
© Jenny Morris _Cookingwith Jenny Morris. _All rights reserved