Lemon Curd Recipe

Here's what Wikipedia says about Lemon Curd... "In late 19th and early 20th century England, home-made lemon curd was traditionally served with bread or scones at afternoon tea as an alternative to jam, and as a filling for cakes, small pastries and tarts. Homemade lemon curd was usually made in relatively small amounts as it did not keep as well as jam. In more modern times larger quantities are feasible because of the use of refrigeration. Commercially manufactured curds often contain additional preservatives and thickening agents."

It's that final sentence they got wrong! It should read... "Commercial Lemon Curd is like treading in something nasty... it's unpleasant and you wish you hadn't done it!". And yet, home made Lemon Curd is so easy to make that it's laughable! Here's the recipe my Mom always used... darn good it is too!

How to make Lemon Curd:

Warm the lemons just a little above room temperature then finely grate (shred) the thin yellow outer skin (the zest). Squeeze the lemon juice into a dish or bowl and, in another bowl, beat the eggs.

Melt the butter gently into a large saucepan (do not overheat it). Add the sugar, lemon juice and zest and stir over a low heat until dissolved. Remove the pan from the heat and fold in the beaten eggs. Replace the pan (still on low heat) and stir until the mixture thickens (do not allow to boil).

That's all there is to it. Just pour the mixture into screw top jars and it will keep in the fridge for weeks (but maybe not for months). Serve on warm crusty bread or on Easybake Scones