Easy peasy lemon curd

Easy peasy 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
Easy peasy lemon curd
  • Ready in: 60 mins
  • Serves: 45
  • Price: 6p per serving
Nutritional Info
Each 10g serving contains
  • Fat high
    2.1g
    3%
  • Saturates high
    1.1g
    6%
  • Sugars high
    6.6g
    7%
  • Salt med
    0.05g
    <1%
  • Energy 201KJ 48KCAL
    2%
of your reference intake.
Typical energy values per 100g: 2010kJ/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.