Fruit curds are more commonly made with citrus fruits, and unlike jam are cooked with sugar, egg, and a little butter. I think Lemon Curd is the one most people are familiar with. Other popular flavours are Lime or Clementine, but I have heard that passion fruit curd is delightful .   Lemon curd is extremely flavourful, sweet and tart with a creamy unctuous texture. If you have only ever had shop-bought before, then you have to try the home-made stuff. What you buy in stores has very little (if any) lemon juice, with tons of sugar, cornflour to thicken, and full of artificial colours and preservatives. Its worlds away from this little beauty.

It keeps for 3 months in the fridge, or for a week once opened – but I have never found that to be a problem. It generally doesn’t last that long. You can also freeze it for about 6 months.

Lemon curd is fantastic on toast, as a filling in tarts or Danish pastries, as a filling in a sponge cake – the possibilities are endless.

Just as an aside, it is perfectly acceptable to re-use old jam jars. Making your own jam or curds does not have to be expensive. Just ensure that you clean them thoroughly, and sterilise. The easiest and safest way to sterilise your jars is in the oven. Place the jars, without lids, on a baking tray in the centre of a cold oven. Turn the heat to 140°C/275°F/Gas 1 for 20-30 minutes. If you are still preparing your jam/curd, turn the oven off but leave the jars in there to stay warm. Never add hot jam to cold jars or they will shatter. For the lids, I tend to just drop them in boiling water for 10 minutes. Don’t re-use them if they are rusty or the rubber seal has started to deteriorate. Just use wax discs and cellophane, or buy new lids.

Lemon Curd

Print recipe

• Print with main photo
• Print text only

Serves

450g/1lb

Ingredients

• 3 Lemons
• 200g Caster Sugar
• 115g Unsalted Butter
• 2 Large Eggs
• 2 Large Egg yolks

Directions

1.	Ensure your lemons are washed, then using a fine grater, grate the rind (ensuring you don't grate the pith as this is bitter) into the pan of a double boiler. If you don't have a double boiler, use a dish that fits over a pan of water.
2.	Halve the lemons and squeeze the juice into the bowl
3.	Add the sugar and butter, and stir over a medium heat until the sugar has fully dissolved.
4.	Beat the eggs and the yolks in a separate bowl. Temper the eggs by adding a little of the hot lemon mixture to the eggs and beat in quickly.
5.	Now, add the egg into the pan with the lemon mixture a little at a time, mixing thoroughly.
6.	Continue to stir the mixture over the heat until it starts to thicken and will coat the back of a wooden spoon.
7.	Take your warmed and sterilised jars out of the oven, and pour in the curd. Screw on the lids and allow to cool.
8.	Store in the fridge, or you can freeze it in the jars for up to three months.