There’s nothing quite like a simple, zesty, homemade lemon curd. Perfect on toast, scones, hot buttered crumpets or rippled through ice cream
Prep:10 mins
makes 1 200g jar
2 lemons, zest and juice100g caster sugar50g butter2 eggs, beaten
STEP 1Put 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. Keep gently whisking the mixture over the heat for around 10 mins until thickened like custard.STEP 2Pour the cooked curd through a sieve into a clean jug to remove the zest, then pour into sterilised jars. Keeps in the fridge for up to 2 weeks.
