I absolutely have noooo idea why people still buy lemon curd from the shops when it is SO easy to make at home. It’s also perfect to make with children on a rainy day and a super zesty yummy topping for delicious fairy cakes. It takes around 20 minutes to prepare and make and eat – all in and hey presto, delicious lemon curd!
- 3 unwaxed lemons, zest and juice
- 170g golden caster sugar
- 100g slightly salted butter (you can use unsalted)
- 3 free-range eggs
- Sprinkle of rose petals (not compulsory)
Grate the lemon zest (and get a fab bicep and shoulder workout) into a heatproof glass bowl with the sugar and butter and then add the juice. Place the bowl over simmering water and stir, using a whisk until the butter has melted.
Whisk your eggs and stir them into the lemony lemon-ness and whisk for around 7-10 minutes until the mixture is creamy and resembles custard.
Remove the lemon curd but continue to stir as it starts to cool and once cool, spoon into your jars.
- Enjoy! You can keep the lemon curd for up to around 4 weeks and it’s absolutely delicious on pancakes, scones and crumpets!!