Lemon curd is a custard-like spread or topping made with lemon juice and zest, sugar, egg yolks, and butter. There’s nothing quite like a simple, zesty, homemade lemon curd. It's pretty simple to make too, which is a bonus! Combine all the ingredients in a saucepan, cook over medium heat until the mixture thickens and bubbles. Voila! Perfect on toast, scones, hot pancakes or rippled through ice cream.
- 2 lemons, zest and juice
- 100g caster sugar
- 50g butter
- 2 eggs, beaten
- Put the lemon zest, juice, sugar and butter in a heatproof bowl over a pan of simmering water. Stir occasionally until the butter has melted. Then, using a small whisk or fork, stir in the beaten egg. Make sure the mix isnt too hot when you poured the eggs in, otherwise you'll make some scrambled eggs...
- Keep gently whisking the mixture over the heat for around 10 mins until thickened like custard.
- Pour the cooked curd through a sieve into a clean jug to remove the zest, then pour into sterilised jars. This homemade curd can keep in the fridge for up to 2 weeks.
The best! So delish! Nice and quick with the quick yum microwave lemon cake. Thanks