This easy lemon Curd recipe makes enough for four jars (4 x 300g)
Lemon Curd Ingredients
- 8 lemons (unwaxed)
- 8 eggs
- 500g of Caster Sugar
- 250g of Butter
Finely grate the zest of eight unwaxed lemons and then squeeze their juice into a bowl. Add the zest, plus 500g of Caster Sugar and 250g of Butter.
Place the bowl over a pan of gently boiling water (a ban marie) and melt the butter and sugar.
Now add 8 beaten eggs and stir the mixture for a half an hour until you have a thick curd ready to be poured into two sterilised jam jars.
Your curd will stay fresh in the fridge for about a month, but I suspect it will all have been eaten long before that.
