This is deliciously zesty and fresh, and wonderful as a cake filling ( I use it with a lime butter cream and its a real winner) or in jam tarts or spread on some fresh sqiushy, buttered bread. You could make it for Easter for the family or as a gift for a friend!
You will need
100g (4ozs) butter cubed
225g (8ozs) caster sugar
5 Egg yolks
Makes approx 3 small jars
How to make your lemon curd
- Measure the butter and sugar into a bowl and stand it over a pan of simmering water. Stir every so often until the butter has melted.
- Finely grate the rind and squeeze the juice from the lemons, and add to the butter mixture along with the eggs yolks. Mix well together and continue to cook for about 25-30 mins until the curd thickens, stirring from time to time.
- Remove from the heat and pour into warm, clean sterilized jars and cover with a lid.
- Keeps in the refrigerator for up to 3 months.