I love lemon curd. Making your own jar of sunshine is brilliant because you’re able to decide on the level of tartness – this one’s pretty zingy.
I used honey in this recipe. As honey and lemon are often combined in remedies for sore throats and colds, I thought whipping up a jar of this could be a sweet way of saying ‘get well soon’ to someone who’s feeling a bit under the weather.
Notes on my recipe
I used a BBC recipe as the basis for my curd and made a couple of changes:
- I only had golden caster sugar in so used that rather than white.
- I only had 90g unsalted butter so made it up to 100g with a little bit of salted – this was fine and I couldn’t taste the difference but I’d caution against using a high proportion of the salted stuff.
- I also reduced the refined sugar content and substituted honey. The altered the flavour only very slightly and in a really lovely way.
Ingredients (I found this made less than the 500g BBC recipe suggests – this may be a result of my frequent taste tests)
• 4 lemons – zested and juiced
• 100g caster sugar (golden or white)
• 3 tbsp honey
• 100g butter, cubed
• 3 whole eggs, 1 egg yolk
- Sterilise either one 500g jar or two 250g jars.
- Put the butter, sugar, honey and lemon zest and juice into a heatproof bowl over a pan of simmering water, ensuring that the base of the bowl is not sitting in the water. Heat until the butter has completely melted, stirring occasionally.
- Lightly whisk the eggs. Remove the lemony mixture from the heat and add the eggs to it. Whisk really well until all of the ingredients are combined.
- Allow the mixture to cook over the gently simmering water for around 10-15 minutes. The BBC recipe suggests stirring ‘every now and again’. To avoid getting spots of egg in the curd, I recommend stirring more frequently, making sure you scrape the thickening parts away from the bottom of the bowl. This may mean that cooking takes a little longer.
- When the curd coats the back of a spoon, remove it from the heat and set aside to cool. The consistency will be slightly runny but it will thicken on cooling.
- Once cool, transfer the curd into the sterilised jars and seal. Pop it in the fridge where it should keep for up to a month.