Sold on our yellow stall at our recent coffee morning, these little pots of lemon curd were a great hit. If you didn’t manage to buy any, we’ve got great news for you… it’s super duper easy and quick to make! With this recipe, you’ll be enjoying the tangy spread in no time, and as it’s a WI’s own recipe, you can guarantee that it’s absolutely delicious.
- 125g unsalted butter
- 200g caster sugar
- the rind and juice of 2 large lemons
- 2 large eggs, beaten
- Whisk together the caster sugar and eggs in a microwaveable bowl until smooth. Stir in the half of the lemon juice, the lemon zest and the butter.
- Cook the mixture in the microwave for 1 minute or until your butter has completely melted and the sugar has dissolved. Make sure to stir the mixture after each minute.
- Add in the remainder of your lemon juice and continue to cook at 1 minute intervals until the mixture is thick enough to coat the back of a spoon.
- Pour the curd into small, hot, sterilised jam jars and cover the surface with a wax disc immediately. Then cover the jars in cellophane.
- Store your jars of lemon curd in the fridge and use them within 4 weeks.
Don’t worry if your mixture seems runnier than expected. Lemon curd tends to thicken more as it cools in the jar, however, if it doesn’t reach your desired texture, return the mixture to the jug and beat in another egg yolk. Continue to cook the curd on full power, stirring every minute, as before.
Because of the addition of eggs to this recipe, this curd isn’t a true preserve, so your jars must be stored in the fridge. The mixture should last up to 4 weeks, and it would make the most perfect tea-time treat!