- 3 lemons
- 150g caster sugar
- 150-180g of egg (3-4 eggs dependent on size)
- 30g butter
Prep time: 25 mins. Chill time: 1 hour.
Lemon curd is one of those bizarre things that I really like, but not sure how or when to use it. This one is great as the filling of a lemon meringue pie, or lemon tart. Or spread it between the layers of a sponge cake with some fresh cream & berries for a tangy summer afternoon tea. Pipe in the centre of cupcakes or muffins. Pour over ice cream. Or simply eat it out the jar before you have chance to use it, like I do.
Peel the lemon in to wide strips and put them in a glass bowl, squeeze as much of the juice out the lemons as you can add to the bowl with the zest pieces and add the sugar. Stir. (make sure there’s no pips in it)
Place the bowl over a pan of simmering water and whisk over the heat until the sugar dissolves. Remove the lemon peel & discard.
Weigh the eggs in to a jug & whisk to break up. Gradually and slowly, add the egg mix in to the lemon & sugar mix, whisking constantly. As the mix starts to thicken, remove the bowl from the heat and continue add the egg mix until it gets to thickness like double cream (you might not need all the egg mix).
Off the heat, break the butter up in to little chunks and stir through the curd, you’ll notice it start to thicken & become more glossy.
Pour in to a jar/tart tin/whatever you want it to be in and leave in the fridge for at least an hour to thicken.