Lemon Curd - easy peasy lemon squeezy

The acidulous goo that masquerades under the title "Lemon Curd" is nothing like the real stuff.... Lemon curd is soft and delicious.  It goes well with yoghurt, in ice cream, with meringues, and on toast.    It doesn't last long, and the traditional Good Housekeeping recipe below makes only 3 small jars, which keep for about a month in the fridge.   I have my own chickens, who lay beautiful eggs with very yellow yolks, which gives all my puddings a more golden appearance.

Lemon Curd

Grated rind and juice of 4 lemons

4 eggs, beaten

4oz/100g butter

1lb/450g sugar (yes, that’s a lot!)

The best way to make this is in a double saucepan (one with a separate chamber below for the boiling water), but a heatproof bowl (Pyrex) on a pan of simmering water works just as well, if a little more slowly. 

Put all the ingredients in the bowl/saucepan, and stir until the sugar has dissolved.   Carry on heating it, stirring from time to time, until the mixture has thickened – it coats the back of the spoon, and then becomes more difficult to stir.  Strain through a sieve (important – it gets rid of any lumpy bits of egg) into small (clean) jars.   Cover the jars as per jam – with waxed discs and cellophane tops.  Alternatively, as you will be using this up quickly, cut circles of parchment to fit the jars, and then put the lids back on firmly.     This will keep for about a month, and makes a great present.