Lemon Curd recipe

You simply have to try this super easy lemon curd recipe. It makes a wonderful filling for macarons, cakes, cupcakes or spread on a slice of toast! It's an incredibly satisfying thing to make, though just be careful to tend to your mixture carefully as you don't want to end up with lemon flavoured scrambled eggs.

I bought a glass jam jar to store it in as it keeps for longer than in a tupperware and I get ridiculously excited every time I open the fridge and see an actual jar with something made by me inside!!!

Ingredients:

3 large lemons 3 eggs 150g caster sugar 30g unsalted butter

Method:

Place your sugar in a bowl. Zest one lemon into the sugar and then juice all three lemons. Let the pips and pith fly, you'll be sieving it all later so at this stage it doesn't matter what ends up in the bowl.

Then heat the sugar and lemon mixture over a pan of boiling water (don't let the bowl touch the water). You want the sugar to dissolve which you can check by taking the mixture between your fingers and feeling whether it's smooth or grainy. Once smooth add the eggs and slowly whisk until the mixture thickens into an almost custard-like consistency.

Sieve your mixture into a heatproof container, a measuring jug is ideal to make for easier transfer once it's done.

Now is the time to add the butter. The heat of the lemon mixture will melt the butter. Give it a stir and you're done!

If you're going to be using it up within the week then a tupperware container will do but if you want to keep it for longer, sterilise a glass jar (by filling it with boiling water and letting it sit while you make your curd) and pour it in. Obviously store your curd in the fridge.

I bought my jam jar from Kmart, they have a great selection of preserving jars in store and online but you can also find them in supermarkets and homeware stores.

Georgia's Cakes video tutorial is the perfect guide to getting your curd perfect!

https://www.youtube.com/watch?v=vbyjloHNf6o

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