I started making lemon curd a few years back, curious to see what it was, since the recipe´s owner said she´d been living in England and could´t live without it! I´ve made it for Christmas ever since. I usually find some pretty jars around and give most of it away as go to-gifts or small Christmas presents. The rest we eat for breakfast with scones or on top of some Pavlova cake.
This Easter we´re lucky to have 5 days off and I´m enjoying my first one today. I made the lemon curd and baked the meringue cake, tomorrow I´ll just be reading a book and eat out if the weather allows it.
Here it goes:
juice and zest from 4 organic lemons
4 jars with a lid
Squeeze the juice and grate the zest finely.
Cut the butter i small pieces and warm up butter, sugar, lemon juice and zest until the sugar and butter have melted.
Whip the eggs with a bit of the buttery cream (shouldn´t be too warm!), then put the whipped eggs back into the casserole while stirring.
Warm the liquid up on a low temperature while stirring for 5-10 minutes until it reaches a creamy consistence.
Keep the lemon curd in clean jars and in the fridge. Voilà!