This is a very simple preserve to make and is wonderful to have on the breakfast table, to add a citrusy zing to your toast on winter mornings – or even a “dollop” on your porridge! It is also lovely used as a filling in a sponge cake (along with whipped cream, if it’s a special occasion). This quantity will make 1 large jar or 2-3 small jars, so you could double the quantity if you need a bigger batch
4 large lemons, finely grated zest and juice
200g caster sugar
100g unsalted butter, cut into cubes
- First sterilise your jars. Wash jars in hot, soapy water, or better still put them through the hot wash of your dishwasher. Then place on a tray and pop into the bottom oven until needed.
- Place the finely grated lemon zest, juice, sugar and butter into a heatproof bowl. Sit the bowl over a pan of gently simmering water, making sure the water is NOT touching the bottom of the bowl. The simmer plate is ideal for this.
- Stir the mixture occasionally, until all of the butter has melted.
- Lightly whisk the eggs and then stir them into the lemon mixture. Whisk until all of the ingredients are well combined, then “cook” for 10-15 minutes, stirring every few minutes, until the mixture is thick enough to coat the back of a wooden spoon. (It will thicken from the edge of the bowl so it is important to stir regularly).
- Once the curd has thickened, remove from heat and cool a little, stirring occasionally as it cools. Once cooled, spoon the lemon curd into the sterilised jars and seal. Keep in the fridge until ready to use.