Lemon curd…the stuff of childhood memories. It is sweet, buttery and lemony. The colour is incredible and the house smells amazing when you cook it! It is an absolute doddle to make and nice and simple for small people to help make too. If y our jars of lemon-loveliness disappear as quickly as they do in our house just make a double batch.
Perfect on a slice of hot buttery toast when the kids get home from school, delicious drizzled in some plain yoghurt or atop a lemon cake and also very tempting straight from the jar…
You will need:
- A large pan with gently simmering water and a generously sized heatproof bowl.
- Wooden spoon
- Lemon squeezer!
- Grated rind and juice of 4 medium ripe juicy lemons (my kids love squeezing citrus fruit and picking out the pesky pipsP
- 4 free range eggs
- 100g (4oz) butter cut into small pieces (another sticky job for small hands)
- 350g (12 oz caster sugar)
To make the lemon curd
- Place all the ingredients in the heatproof bowl on top of the pan of simmering water.
- Stir gently until all the sugar has dissolved and the butter has melted. Maintain a gentle heat under the pan of water (be careful not to allow the water to get too hot or the curd will curdle!)
- Continue heating and stirring gently for around 20 minutes or until the mixture is thick enough to coat the back of a wooden spoon.
- Strain the curd into jars (I put my jars through an extra hot cycle in the dishwasher as our jams never last long enough for scrupulous sterilising techniques!), a a circle of wax paper on top of the curd and seal the jar.
Lemon curd will only keep well for around a month. A month??? Who has homemade lemon curd left after a month??
Looking for more lovely after school snacks? Try our quick and easy oat and raisin cookies.