I just love lemon curd and not had it in a long while, I decided to make some and it is surprisingly easy. Lemons and eggs are normally available at Country Matter Hexton, you only need butter and sugar.
I just followed the simple recipe on the BBC web site, there are recipes with extra egg yolks, but this one worked for me.
Basically the recipe is 1 lemon, 1 egg, 50gms sugar, 25gms butter, and make quantity bigger depending how much you want. It doesn't keep that long - recommended only 2 weeks - so you don't want to make too much unless you share it. I gave one of my jars away.
I made 2 small jars, I put my jars in the dishwasher, and then whilst I was making the curd, I put them and the lids in the oven, so that they were sterilised. For your own purposes/personal a reused jam jar lid is fine. If you were going into mass production I recommend you buy new lids :)
Here how I made mine:
2 lemons, zested and then squeezed,
put in large bowl (that will fit on the top of a saucepan) add 50gms of butter and 100gms of sugar (it suggested caster but I didn't have any).
Get a saucepan on hob with water in it, and bring it to a simmer.
I started heating mine in the microwave, stopping and stirring every now and again, until butter and sugar has melted....but you can do all of this over the saucepan.
Place your bowl on the saucepan, the water should not touch the bowl it should be steam that is heating it.
Now beat the eggs together, and add to your mix, keep whisking it for about 5 - 10 minutes, you will notice it starting to thicken. Put into your jars, and seal whilst hot, I left the zest in mine - sieving seemed like a bit of a faff......once cool put in the fridge.
Christmas is on its way, and we have some lovely different ideas for presents, along with gift bags and Christmas cards.
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