Jams & Preserves

My Mam’s Homemade Lemon Curd

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This recipe is easy peasy lemon squeezy (sorry!) and tastes so much better than shop bought lemon curd.

4 lemons (unwaxed)

225g unsalted butter

450g caster sugar

5 eggs (beaten)

Sterilised jam jars

Add the juice and finely grated zest of the lemons to a bowl along with the butter and caster sugar.  Gently heat over a pan of simmering water until the sugar has completely dissolved.  Remove from the heat and gently stir in the beaten eggs (I like to put the eggs through a sieve first to remove any whites which may not have been incorporated).  Add the mixture to a pan and place over a low heat, stirring often, until the mixture starts to thicken enough to coat the spoon.

Add to the warm, sterilised jars and seal tightly.  The mixture will thicken more as it cools and can be kept in the fridge for up to three months.

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