About this recipe:Wonderfully tart, classic lemon curd.
180ml fresh lemon juice
1 tablespoon grated lemon zest
125g unsalted butter, cubed
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Method Prep:10min › Cook:6min › Ready in:16min
In a 2 litre saucepan, combine lemon juice, lemon zest, sugar, eggs and butter. Cook over medium-low heat until thick enough to hold marks from whisk, and first bubble appears on surface, about 6 minutes.
Pour into sterilised glass jars, seal and leave to cool completely. Store in the fridge.
This recipe I just made 20 minutes ago and it is so easy and almost ready but still warm. Not sure if I can wait until the curd is cold to put on my toast. Superb! Being a lemon freak though, I put in 2 tablespoons of zest. Wow. Right up my alley........ Perfect! - 22 Mar 2012