Lemon Curd

I am talking lemons again. We have more. So I decided to make some lemon curd. I love it. Dreamy, sweet but tangy, and deliciously lemony. The colour is creamy and pale, unlike the almost neon yellow , shop-bought affair that we ate as children.

You will never buy lemon curd again once you have made it yourself.

We were also given a floury Barra de Gallega ,freshly made on Sunday morning by Vicente, so the two married together extremely well. The curd also is delicious with meringues, tarts and cakes, and rippled through cream or crème fraiche served with strawberries, raspberries and blueberries. Yum.

So, the recipe:


4 Lemons , zest and juice.

200g caster sugar

100 g unsalted butter , cut into cubes

 3 eggs and on extra egg yolk.


1.Put the lemon zest and juice , sugar and butter into a heatproof bowl. Sit the bowl over a saucepan of gently simmering water.

Stir the mixture until all of the butter is melted.

2.Lightly whisk the eggs and egg yolk, and stir them into the mixture. Whisk well until all the ingredients are combined, then leave to cook for 10-12 minutes, stirring every now and then, until the mixture is creamy and thick enough to coat the back of a spoon.

3. Remove the lemon curd from the heat, and set aside to cool, stirring occasionally. Once cooled, spoon into sterilised jars .Keep in the fridge.

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