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1
Zest and juice the lemons, you’ll need enough lemons to collect 150mls of juice from.
2
In a saucepan on a very low heat, melt the butter, once melted turn off the heat.
3
Add the sugar from the recipe and whisk until dissolved.
4
Making sure the mixture is not above 40°C / 104 °F whisk in the eggs one at a time.
5
Add the lemon zest and mix in.
6
Finally add the lemon juice and mix that in too.
7
Turn the heat back and bring to a rolling boil.
8
Soon ass it has started to thicken turn off the heat and allow to cool before pouring it into sterilised jars.
9
Allow to completely chill and set in the refrigerator for 6 to 8 hours.
10
It is ready to use.
11
This recipe makes approx. 650g / 1½lb of lemon curd.
12
Enjoy
Method
Ingredients
125g / 4½oz Butter
250g / 9oz Caster sugar
2 Large eggs
2 Large lemons
Stainless Steel Microplane Grater & Zester
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