Lemon Curd

I absolutely love lemon curd. It’s really expensive to buy and simple to make. You need:

3oz unsalted butter at room temperature
1 cup of sugar
2/3 cup of lemon juice (about 3 lemons)
Tsp of grated lemon rind
2 whole eggs and 2 egg yolks

Put the butter and sugar in your mixer (I have a Kitchenaid) and whizz together for about 2 minutes. You can also put in a bowl and use a hand held mixer. Add the eggs and egg yolks little by little and then add the lemon juice. At this point it looks like a disaster but hang on in there. Transfer to a heavy based saucepan and heat on a low heat until the mixture becomes smooth. Turn up the heat a little and continue cooking, stirring all the time until it thickens and coats the back of a spoon. When it’s done it should read 80°C on a sugar thermometer (175° F). Transfer to a bowl, stir in the lemon zest and then cover it with a layer of cling film to stop a skin forming as it cools down.

It keeps for about a week in the fridge or you can freeze it for up to 3 months. I like it stirred through whipped cream with some raspberries on top of individual pavlovas.