We are lucky enough to have lots of local friends who seem to have prolific lemon trees – and I mean prolific! So between February and October, I manage to leave the school pick-up with not only the kids but bags and baskets filled with lemons!
Now there’s only so many gin & tonics a gal can get through, so I’ve found the best way of getting through loads of them: lemon curd! And what better gift to give back to those friends than a jar of their own lemons (made better because there’s been sugar, butter and eggs added in)?
This lemon curd saw me receive first prize this year at the local show and it works every time… even my 9 year old has managed to make it, so don’t be overwhelmed – it’s dead easy and delicious!
Dead easy lemon curd
Makes: 3 x 370g jars
Prep time: 5 mins
Cooking time: 10 mins
Total time: 15 mins
- Zest and juice of 4 lemons
- 4 eggs
- 4 extra egg yolks
- 1 1/2 cups caster sugar
- 160g chilled butter, chopped
- Combine lemon juice and zest in a bowl and set aside.
- Into a saucepan (not yet over heat) mix together the whole eggs, egg yolks and sugar with a whisk.
- Place saucepan over medium heat, then whisk in a little butter, followed by a little of the lemon juice mixture. Continue to slowly add the butter and lemon juice, whisking constantly after each addition.
- Keep whisking until all the butter has melted and the curd has thickened. This took me about 10 minutes. You’ll know when it’s ready as it’s smooth, thick and did I mention, delicious?
- Pour hot curd into sterlised jars and cool to room temperature before chilling.
- I occasionally use more than 4 lemons as sometimes the home grown lemons have less juice.
- To sterilise jars I wash them in the dishwasher on the hottest cycle, or wash them in hot soapy water and then place them into a low-heated oven (120°) for 20 minutes, ensuring all plastic seals are removed.
- The lemon curd can be stored in the fridge for 2 weeks (although they won’t last that long!)