Lemon Curd is one of the most popular breakfast spreads, and is delicious when spread thickly over freshly baked, buttered white bread, or served on fluffy American pancakes, (mixed with a soft cream cheese, lemon curd is a great zesty pancake filling).
Lemon Curd Recipe
Makes about 450g of curd to pot. Use within 3 months. (Once opened, store in the refrigerator.)
- 3 un-waxed Lemons
- 200g caster (superfine) sugar
- 115g unsalted (sweet) butter, diced
- 2 large eggs
- 2 large egg yolks
Wash the lemons, then finely grate the rind (leaving the white pith) and place in a large heatproof bowl. Using a sharp knife halve the lemons and squeeze all the juice into the bowl (over a sieve to catch the pips). Set the heat-proof bowl over a saucepan of gently simmering water (so the bowl does not touch the water) and add the sugar and butter. Stir frequently, until the sugar has dissolved and the butter melted.
Put the large eggs and egg yolks in a bowl and beat together with a whisk. Pour the beaten eggs, through a sieve, into the lemon mixture, and whisk well until thoroughly combined.
Stir the mixture constantly over the gentle heat until the lemon curd thickens, and is able to lightly coat the back of a wooden spoon. Remove the pan from the heat, and pour the curd into small, warmed sterilized jars. Cover, seal and label. Store in a cool, dark place, ideally in the refrigerator. A curd needs to be consumed within 3 months, and once opened store in the fridge.