Updated: Oct 18, 2020
Making your own Lemon Curd is very easy and it is one of my favourite things to eat and make..
Yield: 3 x 330ml Jars
Cooking time: 45 minutes
300g Caster Sugar
200g Egg Yolks
2 Lemons, zest & juice
150g Salted Butter, diced
Whisk sugar and egg yolks together in a heat-proof bowl. Add the lemon juice and zest.
Add the diced butter and put the bowl over a pot of simmering water. Make sure the water does not touch the bottom of the bowl.
Whisk every few minutes and scrape down the sides of the bowl down so it doesn't overcook or scramble in places.
While the lemon curd is cooking, sterilise your jars and lids by washing with hot and soapy water and dry. Put the jars in an oven proof tray with an inch of water at 160°C and boil the lids.
When the lemon curd is ready, whisk the mixture and if the lines of the whisk stay it is ready to fill up your sterilised jars. Take the jars out of the oven, fill up with the lemon curd and close securely with the hot lid.
Let cool at room temperature, and keep in the fridge for 6 months.