A curd is a thick custard conserve, in its purest form, made from a fruit, butter, eggs, and sugar. This Lemon Curd recipe is simple and how lemon curd should be made, no artificial additives or thickeners.
Lemon Curd is gorgeous on toast, crumpets or drizzled into plain yogurt (our favourite!) Our lemon curd is almost a fluorescent yellow as a result of the deep yellow yolks of our duck eggs. Its very simple to make, and the flavour is second to none. You know that the ingredients are the simplest producing a Lemon Curd that is fresh zingy and refreshingly tasty.
- Grated rind and juice of 4 unwaxed lemons
- 4 Large Eggs (We use our duck eggs, but hen eggs are fine too)
- 100g of butter (For a fat free version, the butter can be left out of the recipe)
- 450g of sugar
- 3 to 4 jam jars
- sauce pan and bowl, to make a double boiler (the pan is filled about half with water, and the bowl sits in the pan)
- Wooden spoon
- Wash the jam jars in warm soapy water, rinse and along with the lids, place in a warm oven at about 80°C.
How to make
- Put all the ingredients into a bowl and place the bowl on top of a simmering saucepan of water.
- Stir the contents of the bowl until the sugar has dissolved (it no longer feels gritty on the bottom of the bowl)
- Continue to heat stirring from time to time until the curd thickens and covers the back of the spoon.
- When it thickens, poor the contents into clean sterilised jars.