Put lemons in the limelight! Homemade lemon curd
From pasta and chicken to a classic British pud – liven things up with a squeeze of lemon
Put lemons in the limelight! Homemade lemon curd
Makes 2 jars
4 unwaxed lemons
200g (7oz) golden caster sugar
100g (3½oz) unsalted butter, cut into cubes
3 free-range eggs, plus 1 yolk
Finely grate the zest of the lemons and squeeze the juice. Put the zest and juice in a heatproof bowl with the sugar and butter, sit it on top of a pan of gently simmering water, and stir until melted. Whisk the eggs and yolk and stir into the lemon mix. Continue cooking for 15 minutes, stirring often, until thick and creamy. Remove from the heat, cool, then pour into sterilised jars.
