Lemon curd

Den här lemon curden är toppengod. Det tar väldigt lång tid för den att tjockna, längre än det står i receptet, men det är väl värt väntan. Jag har gjort både på vattenbad och direkt i en kastrull och båda fungerar.

Ingredients

175g Unsalted butter
175g Castor sugar
3 Eggs (~50g)
170ml lemon juice (from 3-4 organic lemons)
The rind of 3-4 lemons

Method

1. Put the butter and the sugar in a bowl over a saucepan of simmering water (bain-marie). Melt.
2. Grate and squeeze the lemons.
3. Add to the butter and sugar mixture. Stir until the sugar has dissolved.
4. Beat the eggs and add to the contents of the bowl.
5. Cook, continuously stirring and being careful to prevent lumps or curdling.
6. Let it thicken slowly.
7. Pour into pots and cover immediately.

Remarks

The thickening phase takes around 10 to 15 minutes. If the mixture doesn't thicken, then increase the temperature a little. The lemon curd continues to thicken once it is poured into the pots. It has to be eaten fairly rapidly and can be kept up to 2 weeks in the refrigerator.

Serving suggestions

Lemon curd can have many uses and is perfect when spread on bread, scones or crackers, but it is also gorgeous when used as a filling in tarts, cakes, sponges and trifles. If you add some whipped double cream to it, then it will be a little lighter in taste.