Zest (fine) and juice of 6 lemons
8 eggs - lightly beaten
200g unsalted butter
400g sugar
Bring some water to boil in a saucepan. Put all ingredients in a heat-proof bowl. Place bowl over saucepan.
Stir occasionally, until everything is mixed in together. Then continue stirring for about 10 minutes or until mixture thickens. Take off heat, pour mixture into sterilised jars.
Seal.
Enjoy! I read that it freezes well, so I have put a few jars in the freezer and shall see what the lemon curd is like when defrosted.
4 comments:
Truly scrumptious - just cannot wait for my lemons to be ready.
My Eureka lemons will be ready in a few more weeks, so now I've got plans for them. :)
Thanks for the recipe, I'll be eager to try it.
Looks yummy, I've only ever made lemon curd once using a microwave method I found online. My boss has a lemon tree going mad at the moment & has offered me an abundance of lemons if I toss a few jars of lemon curd his way, so I think I will give your stovetop method a go as it actually sounds easier than the microwave method. How much would you say one batch makes? (just so that I can check if I have enough jars on hand).
I guess it makes about 4 cups of lemon curd. Good luck! :)
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