Hello. I am back after a rather ridiculously long absence. I haven't any real excuses but we've been having some work done to the house and it caused quite a lot of disruption. Thankfully it's all looking rather lovely now. The new kitchen worktops are definitely helping me cook!
So to start back gently this is nice and easy recipe. My mum has become rather obsessed with this lemon curd. She's had it on toast, on bread, on porridge and in a mug with hot water as a sniffly nose soother.
The original recipe comes from the Hairy Bikers. I've halved the recipe as it only keeps for a couple of weeks and prevents wastage. If you're planning on giving it for gifts then of course double my quantities.
Ingredients
2 large eggs
2 egg yolks
200g caster sugar
6 lemons. Juice of 6 and zest of 3
150g dairy free spread (I used Pure sunflower)
Method
Sterilise the jam jars or kilner jars by washing the jars in soapy water and rinsing in clean warm water. Preheat the oven to 140c/275f/Gas 1. Dry the jars upside down in oven for 30 minutes.
Get a pan of simmering water ready.
In a large heatproof bowl whisk the eggs and egg yolks until combined. Add the sugar and stir in the lemon zest and juice. Add the butter and then place bowl onto pan of simmering water - make sure it doesn't touch the water.
Stir the mixture for about 5 minutes until the dairy free spread melts then use a whisk to continuously stir the ingredients while they cook. This should be between 10-15 minutes.
It's ready when you lift your whisk and can 'draw' a trail on the top of the curd. It will continue to thicken in the jars.
Pour into the warm sterilised jars and leave to cool. Cover with a disc of baking parchment and seal with a lid.
Keep it in the fridge and consume within 2 weeks.
Notes
Make sure you lemon zest isn't too long or it will become stringy and unpleasant to eat.
