Luscious, sweet, lemony, buttery curd - this delicious condiment is summer in a jar. Whilst it can be used in many different ways, such as with cakes, on desserts, with yoghurt for breakfast, there is little better than serving it very simply, with butter on warm, fresh bread
Makes 1 large or 2 small jars
Collect together your equipment (see Recipe Notes below) and ingredients.
Crack the eggs into a thick based saucepan and beat until thoroughly mixed.
Grate in the zest from 4 lemons and then add the juice from these lemons.
Tip in the sugar and the butter. Cook, stirring continuously, over a medium low heat until the curd thickens enough to coat the back of a spoon. This should take around 10 minutes. Be very careful not to over-heat or it may split.
Place a fine mesh sieve over a jug and strain the curd. (Optional)
Transfer the curd to 1 large or 2 small sterilised jars and seal. (See below for details on sterilising jam jars.) When cool, store in the fridge.
The curd keeps for up to a month unopened. Once opened, use within a week.
Equipment:
Where is this recipe from?
This is a Mary Berry recipe. The only thing I do differently is to sieve it before bottling. This ensures, that should it catch in any way whilst cooking, it is still super smooth.
How to sterilise jam jars:
How can I use Lemon Curd?
Whilst it can be used in many different ways, such as with cakes, on desserts, with yoghurt for breakfast, there is little better than serving it very simply, with butter on warm, fresh bread.