Easy peasy lemon curd

Easy lemon curd

Try this wonderfully tangy spread on toasted muffins, stirred into Greek-style yogurt or dolloped on a slice of cheesecake

By , 21 September 2015

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Easy lemon curd

  • 1 Hour

  • Serves: 45

Nutritional Info
Each 10g serving contains

  • Energy

    201KJ

    48KCAL

    2%

  • Fat

    2.1 g

    high

    3%

  • Saturates

    1.1g

    high

    6%

  • Sugars

    6.6g

    high

    7%

  • Salt

    0.05g

    med

    1%
of your reference intake.
Typical energy values per 100g: 2008kJ/480kcal.
Ingredients
  • 2 unwaxed lemons, zest of
  • 250ml freshly squeezed lemon juice (about 4 lemons)
  • 4 large eggs, lightlybeaten
  • 100g butter, chilled and cut into cubes
  • 350g caster sugar
Method

  • Pre-heat the oven to 140C/120C Fan/Gas 1. Wash 2 or 3 glass jars in hot, soapy water, then rinse well. Remove any rubber seals, then put in the oven on their sides for 30 minutes.

  • Put all the ingredients for the lemon curd in a heatproof bowl set over a pan of simmering water.

  • Stir continuously for about 20 minutes - it's ready when the mixture is thick enough to coat the back of a wooden spoon.

  • Spoon the lemon curd into the sterilised jars and cover. Allow to cool, then store in the fridge for up to 1 month.