This Lemon Curd is so easy to make. Made from just 4 simple ingredients, it comes together quickly on the stove. However, you will need to exercise your patience whilst waiting for it to cool! (In fact, there will be no judgement if you can’t resist a little taste). During this time you will be able to ponder which of many ways you will enjoy it. This delicious condiment, which is smooth, creamy and sweet, yet tangy, will delight all lovers of lemon.
Add the egg yolks and sugar to a medium-size bowl (See Note 2).
Whisk the egg yolks and sugar together until well combined.
Tip the whisked yolks and sugar into a heavy-based, non-reactive saucepan – See Note 3. Add the butter, lemon zest and juice to the pan.
Place the saucepan over medium heat and, using a whisk, stir constantly until the mixture just comes to simmering point. As soon as the bubbles appear, remove the saucepan from the heat. Stir for a minute or so. The curd will thicken as it cools. Stir occasionally as the curd cools to prevent a skin forming.
Transfer to sterilised jars (See Note 6) while the curd is still slightly warm. When the curd is cold, add the lids and seal well.
The Lemon Curd will keep for 1 – 2 weeks if well sealed and refrigerated.