The lemons on my trees are always always prolific all year round. In a effort not to let them go to waste I usually give them away at the markets and after many attempts at lemon curd I have finally found one that works at the fab Babyccino one of my daily reads…
What you will need:
-4 eggs
-4 lemons
-450g caster sugar
-170g butter
How to:
Melt the butter slowly (so as not to burn). In one bowl (ideally a bowl which can go over a saucepan of water to act as a bain-marie later) whisk the eggs. In a separate bowl grate the rind from all your lemons. Lastly into a saucepan squeeze the juice of the lemons and add the sugar. Bring these to the boil, then add your rind.
Now add your melted butter into your whisked eggs.Then add you juice/sugar mix in as well. Place this bowl over a boiling saucepan of water stirring occasionally until thick. Spoon into jars and leave to ’set’ in the fridge overnight.
Unlike other conserves, lemon curd is not for the store-cupboard. Due to the eggs it should be stored in the fridge but can usually be stored for 4 weeks.
xx Deb
