- 4 Large Unwaxed Lemons
- 450g White Sugar
- 6 Large Free-Range Eggs (the passionfruit recipe uses 2 whole eggs and 2 egg yolks)
- 120g Unsalted Butter
- Using a grater, zest all the lemons into a large bowl. I use my Microplane – the holes for the grater as laser punched rather than mechanically punched, so the lemons are shaved rather than torn with the grater allowing more zest to be collected and less pith of the lemons. Juice all the lemons and add to the bowl of zest.
- In the bowl, sugar and eggs and stir until the sugar starts to dissolve.
- In a large saucepan over very low heat, gently melt the butter, then stir in the sugary egg mixture and keep stirring until you want to throw the pan across the kitchen! Seriously you want to take your time with this part and slowly cook the mixture until it thickens, around 20 minutes. Any higher heat and you run the risk of having coagulated egg in your silky lemon curd. At the start of the process you have more flexibility to not stir it continuously, so I use this time to sterilise my jam jars by pouring them with boiled water straight from the kettle whilst standing them in a clean sink and about 10 minutes before needing them, pour out the water carefully and drain on a clean draining board. When the curd has thickened until it coats the back of a spoon, take off the heat and using a ladle and jam funnel fill the jam jars. Seal with the lids whilst hot and then cool. Then store in the fridge until all used up (which won’t be long!)
- Category: Home Preserving
- Method: Home Preserving
- Cuisine: British