Lemon curd

Serves:

2 cups

Ingredients

• 100g unsalted butter
• 2 tsp grated lemon zest
• 100ml lemon juice
• 175g castor sugar
• 3 eggs

Method

Combine butter, lemon zest, lemon juice and sugar in a heavy-bottomed saucepan. Stir well until sugar is dissolved.

Take the saucepan off the heat and add the eggs, stirring constantly to mix well.

Return to a low heat and continue to stir until the mixture has thickened slightly.

Notes:

• Don’t allow this mixture to boil as you thicken it, as it will curdle.
• If you plan on storing this curd, prepare sterilised jars before you begin cooking.
• This is my fathers favourite spread on toast, this recipe may make two cups of lemon curd but we are lucky if there is much leftover after a day or two of dedicated toast-making!
• This recipe also makes a terrific gift. During lemon season, I often make a double batch and then give the surplus away to friends, complete with a homemade tag.
• Thanks to Stephanie Alexander for this classic recipe. You cant beat the best!

Serving Suggestions

Note