As a child, if we ever had to take tablets or pills or similar, mother would crush mine into a spoonful of jam and I would swallow it happily. My brother, however, would have his pills in some horrid, lurid yellow gunk that I despised... Funnily enough, that stuff was lemon curd, and I refused to eat it for years, I mean until I was about 30. Seriously. The memory that I hated something so much meant I was missing out for all those years. I must have been mad! These creamy, silky, sharp, sweet jars full of liquid velvet are so easy to make and will last a couple of weeks in the fridge.
There are many ways of doing this, but this version seems the easiest as its all in one!
Ingredients. Makes 2-3 Jars
4 Large, Juicy Lemons. Zest and juice
4 Large, Fresh Eggs
200g Golden Caster Sugar
175g Butter, at room temperature
Method
1. Get your jars sterilising. In the oven, with boiling water, in the dishwasher, it's up to you!
2. In a saucepan, melt the butter and sugar together with the lemon zest and juice. Meanwhile, whisk the eggs throughly for a couple of minutes
3. Add the eggs to the butter and sugar mixture whisking constantly and keep over a medium heat
4. Cook slowly for 10-15 minutes, stirring / whisking as you go. The mixture will start to thicken up and get paler. You want it to coat the back of your spoon
5. Allow to cool slightly and decant into the cooled jars and seal
6. Enjoy on toast, crumpets, in a pie or on a spoon!
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