Lemon curd: Quick and easy recipe
Use the curd as a tart filling or even on toast. Delicious! I could just eat it straight from the spoon ...
Recipe type: Jam
Cuisine: British
  • 3 large lemons (grate the zest of 2 of the lemons with a microplane or zester, juice all 3)
  • 100 grams butter (I used salty)
  • 3 large eggs
  • 200 grams of caster sugar (if you prefer it less tart add 50 grams)
  • You can use limes or Seville oranges, but you'll need to experiment with how much sugar is to your taste. Use a lot less for limes!
  1. In the bowl of a food processor, mix the butter, eggs and sugar together as if you were making a cake. Mix well. Add the juice and zest. The mixture will probably have curdled, don't worry about this.
  2. Put into the saucepan and gradually bring to the boil stiring all the time with a wooden spoon. Turn down the heat a little. Keep stirring until the mixture becomes thick. Pour into jar and let it cool before storing in the fridge. It will be fine for about a week. You can freeze it too.
Recipe by Edinburgh Foody at https://www.edinburghfoody.com/2011/03/08/lemon-curd-quick-and-easy/