This is one for the breakfast party people. I’m not sure how it would go for preserving. For me, lemon curd is lemon season party food rather than a pantry item. This time of year, with lemons and eggs both in season, is it’s time to shine.
I think maybe standard recipes have so much sugar because it helps preserve them. If you are making lemon curd for eating more or less straight away, you can use a lot less sugar. It’s still very sweet – plenty sweet enough for even the sweetest toothed kids at the party – and it would probably keep for a while in the fridge. I never have leftovers to test that theory!
Put a couple of inches of hot water in the saucepan and bring it to the boil. The bowl will be heated by the steam. This is important. It won’t work if you heat the curd directly.
- 4 eggs (medium size – 50 grams each)
- Juice from 3 lemons (200 ml)
- 2 teaspoons of finely grated rind
- ½ cup raw sugar
- 100 grams of melted butter