With our lemon tree fruiting more lemons than we can easily consume, I thought it would be good to make something to use a few of them up, and, as our lemons are not the largest in the world, I ended up using 7 to just get enough juice! This venture making lemon curd is my first into preserves of any sort, and I’m very happy with how it turned out. Lemon curd, effectively, is just the inside of a lemon meringue pie. This beautiful golden condiment can be used in muffins, tarts, or on fresh bread, pancakes, or ice-cream. Wonderful, versatile stuff.
Recipe from Hootlife.
Makes about three jars.
1 tablespoon lemon zest
3/4 cup fresh lemon juice
1 cup castor sugar
3 eggs, lightly whisked
Finely zest the lemons then juice. Add the butter, lemon juice, zest & sugar to a heavy based pan. Stir over a medium heat until sugar is dissolved. Remove from heat & whisk in eggs a bit at a time.
Return to low heat & stir constantly until thickens about 8 mins. DO NOT ALLOW TO BOIL. It is ready when you coat the back of your spoon with the mixture then run your finger down the centre. If it leaves a clean track without merging it is ready. Pour into jars (sterilised in oven at 100°C for the duration of the cooking). Make sure you put the hot mixture into hot jars, and put lids once it has cooled a little.
Store in the fridge. The lemon curd will keep in the fridge for a couple of weeks.