Sweet, tangy and wonderfully creamy homemade lemon curd. Bursting with fresh and fragrant citrus flavours, this curd is perfect as a spread or topping for desserts. You can use lots of different fruits to make different variations!
Place lemon zest and strained lemon juice with caster sugar and cubed butter in a large, heatproof bowl over a saucepan with gently simmering water. Stir often, until all of the butter has melted.
Briefly whisk the eggs and an extra egg yolk in a jug then slowly stir them into the lemon mixture. Keep stirring until all the ingredients are combined well. Cook the mixture for about 10- 20 minutes, stirring continuously, until it becomes thick and creamy. You know the curd is done when you can run a finger across the back of your spoon (dipped in curd) and it holds a trial in the curd. The curd will continue to thicken as it cools, so don't worry too much if it is just a little runny.
Take the curd off the heat and strain it through a sieve over a large bowl. Allow it to cool. Stir it every now and then as it cools, then transfer it to sterilized jars with seals. Keep the curd in the fridge until ready to use.
Make sure the bottom of your bowl doesn't come to contact with simmering water.
The curd will thicken as it cools down. If you find that your curd is too runny, try cooking it for longer. You can also add more butter or an extra egg yolk to the mixture to thicken it up.
If you find your curd to be too thick, add an extra lemon juice to the mixture.
You can run cooked lemon curd through a sieve for an extra silky-smooth texture. This will also get rid of any lemon zest and possible egg residue.
To sterilize the jars, wash them in warm, soapy water, then place them in the oven heated to 160 C for 10 minutes.
Store the curd in the fridge
To freeze, place the curd in the freezer-friendly container with a lid. It will last for up to 6 months when frozen. To defrost, place it in the fridge overnight.