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Mum’s Lemon Curd
Great Britain
Preparation info
- Makes
2 x 250 g
jars - Difficulty
Easy
Appears in
Published 2019
This is Mum’s recipe for a wonderfully classic British preserve. Spread it thickly on fresh baked bread, crumpets, scones, muffins or hot buttered toast. It’s also delicious on pancakes and if used as a filling for cakes or tarts. NB: I also add the zest for a slightly lemonier tang.
Ingredients
115 g 225 g 4
Method
- Place a heatproof bowl over gently simmering water in a large saucepan. Add the butter and melt it slowly, then add the sugar and make sure it has dissolved before adding the lemon zest, juice and the eggs.
- Stirring all the time, making sure the water does NOT boil, cook the mixture for about 10 to 20 minutes. The curd is ready when it is as th
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