With so many ways to use, rich, creamy lemon curd makes a wonderful homemade gift for giving at Christmas. Delicious spread over buttery shortbread, scones and English muffins, for topping pancakes, spooned over berries, or for filling tarts and layer cakes.
Ingredients
4 eggs
4 egg yolks
7oz granulated sugar
6 lemons, juice and zest of 3
5oz unsalted butter, cut into small cubes
5 sterilized jam jars
Decorations and labels, if desired
Directions:
- Sterilize the jam jars. Wash the jars in soapy water and rinse in clean warm water. Preheat the oven to 275°F. Dry the jars, upside down, on a rack in the oven for 30 minutes.
- Using the top bowl of a double boiler, whisk the eggs and egg yolks until well combined. Add the sugar and stir in the lemon zest and juice. Add the butter and set the bowl over the lower pan of very gently simmering water, making sure the bowl doesn’t touch the water.
- Stir the mixture with a wooden spoon for five minutes until the butter melts, then use a whisk to continuously stir the ingredients and cook for 10-12 minutes. The lemon curd should be the consistency of custard. When the curd is ready, it will thinly coat the back of the wooden spoon and the sides of the bowl. The curd will continue to thicken in the jars.
- Pour the hot lemon curd into warmed, sterilized jars and leave to cool. Cover the curd with a disc of waxed paper or baking parchment and seal with a lid. Add a festive label with date and recipients name, and decorate if desired. Store in the fridge and plan to give within a few days as lemon curd should be used within two weeks.
PREP. TIME: Less than 30 mins COOKING TIME: 10 to 30 mins YIELD: Makes 5 jars
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