Recently….life gave me lemons. So I made lemon curd and now all is well in the World 🙂
I know these are a bit fancy for the kitchen cupboard, I decided to spread the lemony goodness and give a few pots as gifts. Incidentally I think these would make great gifts for Valentine’s Day, mother’s Day or even as a gift for a teacher at the end of term. They will keep in the jar for 3 months if you sterilise the jars properly.
This recipe makes 6 small jars or 3 regular sized jars.
You Will Need:
1lb / 450 grams granulated sugar
4 unwaxed lemons
4 medium eggs
4 ounce / 115 grams unsalted butter
- To sterilise your jars, clean them in hot soapy water and rinse well.
- Place the jars (upside down) and lids in the oven separately
- Turn on the oven to 130/ Gas Mark 1 and heat the jars for 30 minutes.
- Leave the jars in the warm oven until you are ready to use them.
- Carefully wash your lemons.
- Zest the lemons into a medium bowl.
- Squeeze the juice of the lemons into the bowl.
- Check your juice for pips!
- In a measuring jug, whisk the eggs.
- Add the eggs, the sugar and the butter to the bowl and whisk all the ingredients together.
- Place the bowl over a pan of hot water, making sure that the bottom of the bowl isn’t sat in the water.
- Stirring constantly, heat the mixture until the sugar dissolves.
- Continue to cook (and stir) the mixture until it thickens enough to cover the back of a metal spoon. This will take around ten minutes.
- Although it may still seem a little thin, the lemon curd will thicken as it cools.
- Pot immediately into warm, sterilised jars and fasten the lids tightly.
- Decorate with little paper doilies and string.
When Beth tried my lemon curd she literally jumped for joy before smothering a cracker with the lovely stuff and running away. Children: the best poison testers ever ;-P