How to Make Lemon Curd
There’s nothing better than a thick layer of lemon curd between two vanilla sponges for afternoon tea, and it’s a lot easier to make than you might think! You can have yourself a batch of tasty lemon curd in next to no time at all!
Learn how to make your own with this how to by Great British Bake Off Series One finalist Miranda Gore Browne
Suitable for : Beginners
- 150 grams Butter
- Six eggs
- 450 grams Icing sugar
- Juice and finely grated zest of four lemons
- Melt the butter in a metal bowl over a saucepan of barely simmering water. Lightly beat the eggs and whisk them into the butter. Add the sugar and whisk again until
it’s completely combined.
- Keep whisking, gradually adding lemon juice and zest. Keep stirring with a wooden spoon for 20 minutes over simmering water, or until thickened. Cool to room temperature – the curd will thicken as it cools.
- Sterilise the jars in the dishwasher or using boiling water. Transfer the curd to the jars while it is still warm, but don’t put on the lids until it has cooled completely.