Zingy Lemon Curd

I like my lemon curd rich and sweet with a bit of lemony zing.

It’s quicker to make than jam and can be used in puddings or just slathered on hot buttered toast for a sweet breakfast treat.

A firm favourite with all the family, it will keep in a sterilised jar for up to 3 weeks in the refrigerator.

Method

Makes approx 500g of lemon curd

You will need a large, heatproof bowl which fits over the top of a saucepan.

Prep time: 5 mins Cooking time: 10 - 15 mins

Put on a pan of water to boil. You are going to place your heatproof bowl over this to cook the curd. You need enough water so that it can boil for 10 - 15 minutes without running dry but the water must not touch the bottom of the bowl.

Prepare the butter and weigh out the sugar. Put in your heatproof bowl. Zest the lemon using the smallest option on your grater. Add to the butter and sugar along with the lemon juice.

Lightly beat the eggs in a separate bowl and put to one side.

When the water is boiling, place the heatproof bowl over the pan. Gently heat until the butter has melted, stirring occasionally to mix everything together.

Add the beaten eggs to the mixture and whisk it all together until it is well combined. Continue to cook for 10 - 15 minutes, stirring every now and again until the curd is thick enough to coat the back of a spoon.

Remove the bowl from the heat and carefully strain through a sieve if you want a completely smooth curd.

Leave to cool and then cover and refrigerate.

Ingredients

200g caster sugar

100g unsalted butter cut into cubes

4 unwaxed lemons - juice and zest

3 eggs plus 1 egg yolk