Homemade Lemon Curd
I had some sweet pastry left over today after making my pie base for chocolate pie, you can find the recipe for chocolate pie here, http://cornwallnan.co.uk/2016/01/tar-heel-pie/ So I thought I might make some lemon curd tarts with it, but first I needed to quickly make some lemon curd, luckily I had all the ingredients in the kitchen to hand. Makes one 350g jar.
2 lemons, zest and juice
100g caster sugar
50 g butter
2 eggs beaten
- Put the lemon zest, juice, sugar and butter in a heatproof bowl over a pan of simmering water, make sure the water does not touch the bottom of the bowl. Stir occasionally until the butter has melted. Then, using a balloon whisk , stir in the beaten egg. Keep gently whisking the mixture over the heat for around 10 mins until thickened like custard.
- Pour the cooked curd through a sieve into a clean jug to remove the zest, when cool pour into a clean sterilised jar and seal.
To sterilise jars, wash the jars in hot, soapy water, rinse well and place the jars onto a baking tray, pop in the oven at 160C/325F/Gas 3 for 10-15 minutes. Keeps in the fridge for up to two weeks.