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Lemon Curd

Lemon curd not only has the most beautiful delicate opaque colour of yellow, its texture is creamy and velvety, dissolving on the tongue with a kick of citrus zing.

Shop bought versions tend to have a metallic aftertaste to them whereas the homemade varieties are again in a league of their own.  Like so many recipes today, homemade cannot be beaten.  The depth of the yellow colour is determined by the brightness of the yolks.

There is not a lot to the recipe and using the microwave makes it much quicker and easier and as delicious as it would be if made in a double boiler.

This recipe also won me first prize in the lemon curd section at the local country summer show.

Lemon curd is so versatile, it can be spread on bread or toast, used to spread on cakes and can be used instead of jam in doughnuts.  Or just eaten by the spoonful.

Lemon curd

Ingredients

100g unsalted butter

350g caster sugar

Zest of 3 unwaxed lemons

150 ml lemon juice strained without pips

150 ml beaten eggs (about 3 large eggs)

Method

Place butter, sugar, lemon zest and lemon juice into a glass jug.  Place in the microwave.  Zap for 3 minutes.  Stir.  The butter should be just about melted and the sugar dissolved.  If not, continue to stir if after a little stirring the butter and sugar have not dissolved put back in the microwave for 30 seconds.

Add the beaten egg to the jug with the butter, sugar and lemon.   Stir well

Put back into the microwave for one minute and remove.   Stir.

Put back into the microwave again for a further 30 secs and stir. Repeat until the mixture is thick enough to coat the back of a spoon.  It takes about two minutes but don’t be tempted to over cook it.  When I know the mixture is starting to thicken I reduce the time to 15 second intervals.

When you are happy with the thickness strain through a sieve into another jug.  This will remove any egg bits and the unwanted lemon zest.  Now pour the strained curd into cooled sterilised jars.  Store in the refrigerator.

How to sterilise your jars is explained here at the bottom section of this earlier post on marmalade.

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