This recipe comes from my English grandmother (dates from 1971) and it's the one I've known since childhood.
I always found it delicious as it's fantastically sour and sweet. It has a strong and fresh lemon flavor as well as a beautifully creamy texture.
Makes 2 jam pots
175g Unsalted butter
175g Castor sugar
3 Eggs (~50g)
170ml lemon juice (from 3-4 organic lemons)
The rind of 3-4 lemons
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.
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.
"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.
(Lemon Curd In Pot -Pic by www.stonewallkitchen.com)
(Lemon Curd In Bowl -Pic by www.taunton.com)