Made with eggs and butter as well as sugar and lemons, lemon curd is not a true ‘preserve’ as it doesn’t keep for long, but is still eaten in the same way as jams, tastes delicious and is worth making.
Try it with fresh and still warm scones – you’ll definitely sense that homemade lemon curd is a million times better than what you can buy at the shops.
Ingredients:
Grated zest and juice of 2 lemons
2 medium eggs, beaten
65g butter, cut into small pieces
3/4 cup caster sugar
Makes about 400ml
Put all the ingredients into a medium bowl set over a pan of simmering water. Stir the mixture until the sugar and butter have dissolved. Continue to heat gently, stirring frequently, for about 20 minutes until thick enough to coat the back of the spoon. Do not allow it to boil or it will curdle.
When ready, immediately pour the lemon curd into a sterilised jar then cover and chill. It will keep for about two weeks in the fridge. Enjoy!
Jurgita Vaskel is a food blogger. Visit her blog at duonosirzaidimu.wordpress.com
