180g granulated sugar
Juice and zest of 2 lemons
90g unsalted butter
Prep to Cook: microwave jug, lemon squeezer, grater, tablespoon, whisk, mixing bowl, sieve, spatula, jam jar
Prep: Zest the lemons and then squeeze the juice.
Put the sugar, butter, zest and juice in a jug in the microwave.
Heat on high for 1 minute, then stir to help sugar dissolve
Whisk the eggs thoroughly in a mixing bowl and add to lemons
Heat in 1 minute sessions in the microwave whisking thoroughly in between each session.
When thick and smooth pour through a sieve into measuring jug
Pour into hot jam jars and allow to cool. Put on lid and label and date. Store in the refrigerator. Use within 3 weeks.
Home-made lemon curd tastes so special it is worth the effort of making it. It is a good present to make for anyone who appreciates lemons. Curd is not the same as jam and does not keep without refrigeration.
Use this curd in cakes such as Victoria sandwich or swiss roll.
Cooks Know How: Making lemon curd is based upon sugar and acid and heat. The ingredients are combined in order that the sugar dissolves and the eggs can begin to thicken the juice. The mixture needs to be whisked to prevent any egg scrambling taking place. Heat it in gently stages to keep the curd smooth. Once the mixture thickens and comes to the boil it is done, the eggs will be fully coagulated. Sieving removes the stringy chalaze of the egg and ensures a smooth curd. On cooling the curd will become thicker. Keep the lemon curd refrigerated to ensure a 3 week shelf life.
Lemon curd can be made in a double saucepan, or a basin over a pan of boiling water. It is gently heat and cooks a curd to perfection. Look for a smooth and thick curd before attempting to put it in a jam jar. Always label and date lemon curd on the day it is made.