Lemon Curd

Lemon Curd

This is another one of my ‘not really baking’ recipes but having some great lemon curd in the cupboard makes for some fantastic cakes and is fabulous in homemade bread!  The recipe is based on one given to me by my mum several years ago – I have altered it slightly so it has less butter in it.  Later this week I am going to use some of it to fill a Swiss roll (when my new Swiss roll tin arrives in the post!)

First grate the zest of 4 lemons into a heavy based pan.

Then add the juice of the same lemons.

Add 75g butter and 300g sugar and heat gently until the butter is melted and the sugar dissolved.

Whilst this is happening beat 4 eggs in another bowl.

Once the sugar and butter and melted into the lemon juice gradually add the lemony mixture to the eggs – I use a small ladle adding one ladle full at a time and whisking well between each addition.  Then tip the mixture back into the pan.

Cook over a low heat, stirring all the time, gradually bringing the mixture to the boil.  Simmer it for a few minutes further; about 3-4, until the mixture is thickened and smooth.  Pour into steralised jars.  This will keep in the fridge for a few months.