I love lemon curd and it’s so easy to make.
This is a great recipe that works every time.
1 unwaxed lemon, zest and juice
pinch of salt
40g caster sugar
2 egg yolks
(Obviously make in larger quantities if you’re making a few jars in one go)
Into a small saucepan put the lemon zest and juice, salt, sugar and butter and heat gently until the sugar and butter have melted.
Remove from the heat.
Whisk the egg yolks in a bowl, then add to the pan and whisk vigorously.
Put the pan back on the hob on a low heat and whisk constantly while the lemon curd starts to thicken.
Don’t stop whisking or the eggs will curdle (if the curd starts to boil, take off the heat).
When the curd thickens remove from the heat and pour into a sterilised jar.
I like to keep the zest in my lemon curd, to remove the zest you will need to pass the curd through a sieve before putting into a jar.
To use in a cake cover with cling film and put in the fridge to cool.