A little jar of the brightest sunshine on a wet and windy day
As my chickens are now laying eggs on an almost commercial basis, and although I sell the majority of them, I love the excuse to find recipes to use them…. and lemon curd is a luxurious, zingy taste of freshness! And very simple.
First you need very basis equipment, the curd cooks in a bowl or dish which sits on top of a pan of boiling water, but does not touch the water.
2 lemons - juice and grated rind
55 grams unsalted butter (room temperature)
160 grams golden caster sugar
Cream the butter and the sugar in the bowl which fits over the pan
add lemon juice and the grated rind
mix in the eggs
boil a pan of water, and when boiling place the bowl of mixture on top.
Keep stirring, until the mixture thickens.
Pour into sterilized jars.
The curd will last for 2/3 weeks in the fridge… although mine always gets eaten before then.
Spread on toast for breakfast, or have you tried it with meringues and cream!! yum..
I made double measure this time as my mother is coming to visit and I will send her home with a jar.