Home made lemon curd tastes great and is a good way to use up a glut of eggs. Its easy to make and should keep for around a month (if it lasts that long). Including prep this probably takes me around 20 mins to make and makes 3 good sized jars.
- 7 Eggs
- 8 lemons (rind and juice)
- 200g Butter
- 400g caster sugar
Melt the butter in a pan. Whilst you wait beat the eggs.
Once the butter has melted add the rest of the ingredients to the pan and whisk together.
Heat for around 10 mins until thick and creamy, but avoid boiling
To stop the mixture curdling mix/beat regularly to avoid separating