In the Southern hemisphere it’s currently summer. The tang of lemon curd is a perfect breakfast condiment and with high levels of vitamin C is a healthy way to use up lemons and store them for up to 3 months.
4 medium lemons
350g granulated /caster sugar
4 eggs, lightly beaten
Cooking time: about 30 mins
Wash thoroughly, rinse & drain, then stand on a baking shet in a cool oven (minimum heat
-about 140C/275F/Mark1) whilst making the curd.
- Finely grate lemon rind into a basin, then add squeezed juice.
- Cut butter into pieces, add it with the sugar. Strain eggs into the basin (use a sieve -this is to eliminate lumpy bits of egg from the curd, which should be smooth).
- Place basin over a pan of simmering water, then stir until the sugar has dissolved and the butter has melted.
- Continue to cook, stirring constantly, until the curd thickens enough to coat the back of a spoon. Don’t stir for too long as the curd will thicken some more when it cools.
- Do not overcook as the eggs may curdle.
- Pour into jars, and cover with a disc of greaseproof paper and clingfilm.
- Keeps for 3 months refrigerated. Makes about 750g.