Why buy lemon curd when it's this easy to make? Four simple ingredients come together to make a delicious spread that's great on toast, on crumpets, on desserts and straight off of the spoon!
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
- 4 Unwaxed Lemons
- 200 g Caster Sugar
- 100 g Unsalted Butter
- 4 Large Free-Range Eggs
Whisk the eggs in a heavy-based saucepan, before adding the other ingredients.
Place the pan over a medium heat and whisk constantly until the mixture comes to a boil and thickens. This should take around 10 minutes.
As soon as it becomes thick and glossy turn the heat down and simmer for a further 1-2 minutes, before removing from the heat and pouring into sterlilized jars. Cover with wax discs and seal. These measurements should make enough for 2 standard jars, so scale it up and down to suit your needs.
Allow to cool in the jar before storing in a cool, dark place.
This should keep for up to 2 months, but like many of the recipes on this blog it's best enjoyed fresh.