Just made divine lemon curd with the girls in 1/2 an hour. It’s liquid gold and really easy to make, with a few ingredients stirred in a bowl over boiling water.
4 lemons, zest and juice
200g vanilla sugar
100g unsalted butter, cut into cubes
3 free-range eggs, plus 1 free-range egg yolk
Zest and juice the four lemons into a heat-proof glass bowl, then add the sugar and the butter.
Place the bowl over a pan of gently simmering water, making sure the water is not touching the bottom of the bowl. Stir the mixture every now and again until all of the butter has melted.
Meanwhile, break the eggs and yolk into another bowl and whisk lightly, then stir them into the lemon mixture.
Whisk again until all of the ingredients are well combined, then leave to cook for anything from 10-20 minutes, stirring every so often, until the curd is creamy and thick enough to coat the back of a spoon.
Remove the lemon curd from the heat and set aside to cool, stirring occasionally as it cools down.
Once cooled, resist drinking it straight from the bowl, and spoon the lemon curd into sterilised jars to eat later.
This delicious elixir is much richer and sharper than shop bought curd. We recommend it on toast, stirred into Greek yoghurt, poured on porridge or just eaten straight from the jar with a big spoon.
Keep the jars in the fridge. Makes Two 250g jars