Making your own lemon curd is easier than you think with this recipe. Spoon onto warm crumpets, stir through greek yogurt, or use to sandwich meringues together
Ingreadient
- 100g unsalted butter, softened
- 200g golden caster sugar
- 4 large lemons, zested and juiced
- 3 eggs, beaten together
Direction
- Beat the butter and sugar together until they’re light and fluffy, then beat in the lemon zest followed by the eggs and then finally the lemon juice. You’ll now have what looks like a curdled mess but don’t worry.
- Tip everything into a pan, put it on a very low heat, and stir until the mixture thickens. You’ll need to keep stirring and may want to adjust the heat to keep it low, this is like making custard – you don’t want the eggs to scramble. Cool completely. If you think some of the egg has overcooked then push the curd through a sieve while it’s still hot. Spoon into a clean jar and keep in the fridge. Use within 2 weeks.
