An easy Lemon Curd recipe with out using a double boiler.
It is a good idea to have a sink full of ice cold water before you start, just in case it curdles.
I use an electric citrus press, if you are squeezing by hand you will get less juice so use 3 eggs and 3 yolks instead of the 4 in the list below;
INGREDIENTS
4 unwaxed lemons
4 eggs
4 egg yolks
300gr caster sugar
200gr unsalted butter
METHOD
Remove the zest from the lemons. I use a zester rather then a grater.
Squeeze the juice after removing the zest. Beat the eggs, egg yolks and sugar together, until the sugar is dissolved.
Add the butter, lemon, juice, and zest, and, heat gently in a pan over a low heat, stirring constantly, until the mixture thickens, and grows smooth like, well, like Lemon Curd!
If it is in danger of curdling dunk the pan in the ice cold water and whisk like fury.
Put the lemon curd into sterilized jars. Seal and keep in the fridge.
Use for tarts, tart-lets, macaroons or spread on good thick bread as a teatime treat.
Original recipe from How to eat by Nigella Lawson
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[…] I have mentioned Sheila’s annual piccalilli fest but she also makes several jars of lemon curd – eaten by the spoon full by David Oakley, my brother-in-law! The lemon curd is great for making desserts, or, just spread on fresh bread, and, butter, or, toast. It has a short shelf life so needs to be devoured quickly, not a problem! See recipe […]