Meg’s Lemon Curd
Customers at Roots this Spring have been enjoying some really excellent citrus from Sicily, the lemons have been particularly good. Unwaxed, many still attached to the leaves and twigs from the trees on which they grew, the perfume is heady.
Here is my family recipe for lemon curd for you to enjoy. I have made some this weekend, just ahead of Easter, to distribute to family and neighbours as a little treat. Made in a small batch, it can be potted up and kept in the fridge for a couple of weeks. Tie a pretty label and an Easter ribbon around the jar to make a super little gift. It is delicious on hot buttered toast, spread in a vanilla sponge or rolled in a soft meringue.
3 unwaxed lemons
6 large eggs
150g unsalted butter
275g caster sugar
To begin grated the rind from the lemons into a bowl with the caster sugar. Then cut the lemons in half to squeeze the juice. Whisk the lemon juice together with the eggs and pour over the sugar. Cut the butter into small pieces and add this to the bowl.
Place the bowl over a saucepan of barely simmering water to warm the ingredients. The butter will melt and then it is necessary to keep stirring as the curd slowly thickens. It will take 15-20 minutes. Once made, fill sterilised jars with the curd and secure a lid. When it is cool, these jars should be kept in the fridge.
TIP: Keep an eye on the curd as it thickens, stirring until the curd coats the back of the spoon. If you see that the curd is thick, you can cool it more quickly (and stop the egg scrambling!) buy standing the bowl in a larger saucepan of cold water and whisking vigorously.