I’m not entirely sure how I came by the recipe but it in my old, battered recipe notebook, covered in splat marks and looking decidely dog-eared. It is a traditional lemon curd recipe but the curd it makes is better than anything you will find in a shop.
And for those of you who might live up a mountain, I have been reliably informed that it works at altitude too. Well, it does in Breckenridge, Colorado anyway!
• 4 large unwaxed lemons
• 1 lb (450 g) caster sugar
• 6 large eggs (ideally free range as they give a gorgeous golden hue to the curd)
• 4 ozs (112 g) butter (proper butter NOT margarine)
- Wash the lemons and remove very thin strips of rind from two of them. I used 3 because they were smallish lemons. I find using a vegetable peeler the best way to remove the rind as it cuts very thin slices without any of the white pith.
- Cut in half and squeeze out the juice, removing any pips.
- Put the juice and rind, beaten eggs and other ingredients into a double saucepan (or heatproof-bowl over a hot pan of water) on low heat and heat gently until all the sugar has dissolved.
- Continue cooking and stirring until the mixture thickens. Be patient as this takes ages, at least 25 min. You will gradually notice the mixture changing colour and texture
- I found the best way to test whether it is ready was to put a refrigerated spoon into the mixture, pull it out and look at the back of the spoon. When it coats it thickly, it is ready.
- Remove the rind and any possible lumps by passing through a sieve.
- Turn into hot clean jars (I sterilise mine in the dishwasher) and seal at once.
- Allow to cool then store in the fridge. They will set overnight.
This recipe makes about 2 lbs (900 g) of Lemon Curd. Store it in the fridge and it will keep for about 3 weeks in an unopen jar.
Let me know how you get on with it!