Lemon Curd

The jar in the picture was one I did for a friend, who was most insistent that one of the jars from that batch had her name on it. 

This lemon curd has a bit of a kick to it and could never be compared to the bland shop bought stuff.  I put that down to me using an electric juice extractor, therefore using more juice than if I had squeezed the lemons manually.

Makes 4 x 8 floz jars (always sterilise more jars than the recipe calls for)

11 ½ oz golden caster sugar

Juice and zest of 4 lemons – finely grated zest

4 oz unsalted butter – cut into cubes

4 eggs – beaten

Equipment:

See Preserve making equipment page for full list

1. Put lids in a saucepan cover with about 3 – 4 inches of water and put on to a low heat and bring up to boil.
2. Put jars onto a baking tray and place in oven at 180 degrees.
3. Put all of the ingredients into a bain marie or heatproof bowl on top of a pan of simmering water – do not let the water touch the bottom of the bowl.
4. Stir constantly until the mixture is a thick creamy consistency and coats the back of the spoon.
5. Using jam funnel and ladle pour into sterilised jars and put on lids
6. Wait until fully cooled before putting on labels with name of contents and date of making.