I promised you the recipe for lucious Lemon Curd in time to make some for Mothers Day, which is March 14th this year in the UK. I hope you have been looking out for a lovely bowl to put it in to make your gift even more special. This recipe makes about 1.5 8oz jars - roughly!
Wash and rinse your jars and put to warm in a medium oven while you make the Lemon Curd.
You can make this over a saucepan of simmering water but it is much quicker to make it in a microwave, if you have one.
You will need:-
3oz caster sugar
1 large, juicy lemon, grate rind, squeeze juice
2 large free range eggs
2oz butter, cut into small cubes
Place grated rind and the sugar into a 1 pint-ish bowl. Squeeze the juice from the lemon into another bowl and whisk in the eggs. Line a sieve with a piece of muslin, if you have it, and strain the eggy lemon mix through onto the sugar. Discard the muslin, if used. Add the butter to the bowl and then microwave on half power, if possible in short bursts, until mixture thickens.
I usually do 1 minute on half power, stir, repeat a couple of times and then go onto 30 sec bursts on half power, stirring in between. How long it takes to thicken will depend on your microwave, but it is usually no more than 5 minutes total. You don't want to end up with lemon flavoured scrambled egg so BE PATIENT! The mixture should just coat the back of a spoon when ready - it will thicken as it cools.
If you are making this to give straightaway then pour into the bowl or jar. If you need to store it then pour into your prepared jars and seal immediately.
The Lemon Curd must be stored in the fridge at all times because of the egg and dairy content and you should aim to use it within 6 weeks of making - not usually a problem!
It is delicious on toast, scones, with meringues or used to sandwich together a sponge cake - maybe some whipped cream? Or pack a couple of home made scones in a basket with a jar of lemon curd and a few fresh flowers - perfect. ( Be sure the recipient knows that it must be kept in the fridge )