Ingredients for Lemon Curd:
- 4 large lemons
- 1 lb (450 g) caster sugar
- 6 eggs
- 4 ozs (112 g) butter
Method for Lemon Curd:
- Wash the lemons and remove very thin strips of rind from two of them.
- Cut in half and squeeze out the juice, removing any pips.
- Put the juice and rind, beaten eggs and other ingredients into a double saucepan (or heatproof-bowl over a hot pan of water) on low heat and heat gently until all the sugar has dissolved.
- Continue cooking until the mixture thickens.
- Remove the rind.
- Turn into hot clean jars and seal at once.
Makes about 2 lbs (900 g) of Lemon Curd.
Great on bread or toast but don’t forget traditional curd tarts – they may not be fashionable but they are still delicious.
Try to obtain organic lemons as most pesticide residues are in the peel. Unwaxed lemons are better but if you can’t get them, wash well under hot water using a vegetable scrubbing brush to remove the coating before preparing.
When juicing citrus fruits, a few moments in the microwave will warm up the fruit making the juice easier to extract.
Important Note: Unlike store-bought curds with preservatives Fruit curds do not store for long because of the eggs. Best kept in the refrigerators and eaten within two or three weeks at most.
Because of the lightly cooked eggs in them, there are health implications and home made curds are probably best avoided by pregnant ladies, babies, younger children and the elderly or anyone who is at particular risk from salmonella. It is a very small risk, but nonetheless a risk.