I stumbled across how to made Lemon Curd a few weeks ago when looking for recipes to use up lots of eggs I had left over from Christmas. It is so easy! The only problem is that it only keeps for 3-4 weeks in the fridge so unless you are addicted to it, I would make about a third of the quantity below with one egg. Although I have heard you can freeze it – but I not tried so far.
The following recipe is adapted from both Delia Smith and the WI Home Preservation of Fruit & Vegetables.
Makes 3 1lb/350ml jars
zest & juice of 4 large lemons
4 large eggs
Cut the butter into cubes and melt gently with the sugar in a bowl sat on top (with the water not touching) a pan of gently boiling water.
Whilst the butter is melting, wash then finely zest then juice the lemons, adding this to the butter and sugar when ready. Lightly beat the eggs then add to the rest of the ingredients and whisk gently with a ballon whisk until the mixture starts to thicken. This takes about 20 minutes.
Remove from the heat and pour into sterilised jars as full as you can. Cover the curd with a disk cut out of baking paper whilst still hot and seal with cling film.
Cool then keep in the refrigerator for up to 4 weeks.