Spring is in the air so that’s why I have loads of lemons! I have made lemon cupcakes, lemon pudding, lemon melting moments and lemon juice and….still end up with basket of lemons! So, I made this lemon curd its good for filling for tarts, pastries and pancakes. It’s pretty easy to make too.
- 100g unsalted butter, chopped
- 1 1/2 cups caster sugar
- 1 tablespoon finely grated lemon rind
- 1/3 cup lemon juice
- 2 eggs, lightly beaten
- Place butter, sugar, lemon rind and lemon juice in a heatproof bowl. Place bowl over a saucepan of simmering water, making sure the bowl doesn’t touch the water. Cook, stirring constantly with a wooden spoon, for 5 minutes or until sugar dissolves. Remove from heat. Whisk in eggs. Return to heat.
- Cook, stirring with a wooden spoon, for 8 minutes or until mixture thickens and coats the back of the spoon. Remove from heat. Set aside for 5 minutes to cool. Strain into hot, sterilized jars. Refrigerate for up to 1 month.