Makes about 3 cups
Once you have had proper homemade lemon curd, you will never want to buy ready made again. The fresh made stuff is delicious, and very easy to make. It's a good way of getting rid of that glut of lemons you may have! It's delicious spread on bread, scones or muffins. I love it spread between thin ginger thins and topped with whipped cream, or as a tasty filling in a nice sponge cake.
1 TBS finely grated lemon zest plus 2 tsp of the same
8 fluid ounces (1 cup) fresh lemon juice
265g caster sugar (approx 1 1/3 cups)
4 large free range eggs
6 ounces unsalted butter (3/4 cup)
plus 2 TBS, all cut into TBS sized pieces
Whisk the zest, lemon juice, sugar, eggs and a pinch of salt together in a heavy 2 litre saucepan. Add the butter all at once and then cook over moderately low heat, whisking constantly until the curd is thick enough to hold the marks of the whisk and the first bubbles appear and break the surface. This should take about 10 minutes. Immediately pour through a fine sieve into a bowl. Cover and chill before use. This should keep, covered and in the fridge for about 1 week.