Lemon Curd

This beautifully tart citrus curd is the perfect filling for cakes and tarts or quite simply, spread generously on toast. One of my favourite ways to eat it, has to be spooned on top of greek yoghurt with a handful of blueberries and a scattering of mint leaves. A fresh pudding - or alternatively an indulgent breakfast. 

Makes 3-4 small jars

Ingredients:
6 lemons (the juice of 6 and the zest of 4)
125g unsalted butter, cubed
400g granulated sugar
4-5 large eggs (strained, 200ml)

Method:

1. First, sterilise your jars by washing them in hot soapy water then placing in a low heated oven (around 100ºC) until you are ready to jar your curd.

2. Zest four of the lemons, then juice as many as you need to get 250ml of lemon juice. This is usually around 5 or 6 lemons. Add both the juice and zest to a large heatproof bowl - to this, also add the sugar and butter.

3. Place the heatproof bowl over a pan of simmering water, ensuring that the bottom of the bowl doesn’t come into direct contact with the water.

4. Keep on the heat, stirring occasionally until the butter has melted. Meanwhile, beat the eggs and strain them through a sieve - you want 200ml of strained eggs.

5. When the buttery-lemon mixture is completely melted, pour in the eggs, whisking vigorously as you do so.

6. Keep whisking the curd until it starts to thicken - this should take anywhere between 10 and 20 minutes (I find it usually only takes around 12) but you will feel it thickening.

7. If at any point the curd starts to look like its scrambling, remove the bowl from the pan immediately and beat off the heat until it’s returned to its smooth consistency.

8. Pour the curd into the sterilised jars and seal. It will thicken further as it cools so don’t worry if it’s looking a little thin.

Once open, keep in the fridge and consume within four weeks.