A variety of delicious lemon curds can be bought in supermarkets, and I’m the last person to judge
store-bought convenience, provided you’re not compromising. I would however encourage you to try this recipe sometime. Anything homemade, when successful, is not only rewarding for the cook, but is so appreciated by the guests. You’ll soon become a convert and have loads of silky lemon curd in your fridge to pour over glorious desserts, or simply spread onto your morning toast. You can make this ahead and store it in your fridge, so go ahead and enjoy a little indulgence.
Here’s what goes in:
Juice and zest of 3 lemons
3 eggs, lightly beaten
¼ cup butter
¾ cup sugar
How to do it:
Use a double boiler, or a pot of boiling water on the stove with a heat-proof glass bowl fitted over it. Zest and juice your lemons and combine the zest with the sugar in the bowl you are going to use. Add the lemon juice and beaten eggs and start heating this slowly, whisking continuously as you go. As it warms up, the curd should start bubbling, and then gradually thicken. When it’s so thick that you can see lines in the curd made by the whisk, it’s just about done. This should take 10 to 15 minutes.
Remove it from the heat and allow it to cool only slightly before whisking in the butter. Once the butter has melted in, the curd should be thick and silky. Allow to cool at room temperature and then transfer it to sterilised jars. You can refrigerate the curd and use it for 2 to 3 weeks – if it lasts that long!