There’s nothing quite like a simple, zesty, homemade lemon curd. Perfect on toast, scones, hot buttered crumpets or rippled through ice cream. Keeps in the fridge for up to 2 weeks.
2 lemons, zest and juice
100g caster sugar
50g butter
2 eggs beaten
Optional: to take the lemon flavour up a notch, put the sugar and zest into a food processor and pulse until the zest is totally incorporated and the sugar is fragrant and light yellow in color.
Put the lemon zest, juice, sugar and butter in a heatproof bowl over a pan of simmering water. Stir occasionally until the butter has melted. Then, using a small whisk or fork, stir in the beaten egg. Keep gently whisking the mixture over the heat for around 10 mins until thickened like custard.
Pour the cooked curd through a sieve into a clean jug if you want to remove the zest. Pour into sterilised jars.