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Lemon Curd (courtesy of Rachel Marr)

Makes 1 – 2 jars

Ingredients

  • Zest of 2 lemons and about 100mls of lemon juice
  • ½ cup caster sugar
  • 2 eggs
  • 2 egg yolks
  • 90g butter, cut into cubes
image of Lemon Curd (courtesy of Rachel Marr)

Method

  1. Put all ingredients in a saucepan, leaving out half of the butter. Cook over a medium or high heat and whisky continuously. Once mixture reaches boiling point, continue to whisk for a further 1 minute.
  2. Remove from heat, add remaining butter and stir until melted. Cover the surface with the lid and allow to cool to room temperature then put it in the Fridge overnight before serving.
  3. Excess can be kept in the fridge in a jar with a tight-fitting lid for 4 to 8 weeks.
  4. Its important to use sterilised jars that have been washed before hand. Turn the oven on 120c, put the jars in the oven to leave for 20 minutes.
  5. After 20 minutes, use a tea towel or oven gloves to remove them-careful (it is very hot) and allow to cool down before putting Lemon Curd in the jars.
  6. Enjoy!