Easy-to-Make Lemon Curd Recipe
Lemon curd is an all-time favourite for spreading on scones or crumpets at afternoon tea. The deliciously sweet and tart spread can also be enjoyed on muffins, biscuits, bread or toast, and can be used as a filling in cakes.
I have always loved my mother's homemade lemon curd and could easily finish a jar of the creamy contents. Thickly spread this lemony treat on a slice of hot toast for an irresistible snack.
A recent visit home resulted in a craving for some when I discovered the backyard lemon tree covered in lemons and a house overflowing with lemon this and lemon that. She didn’t have the time to make some while I was visiting, but instead, gave me her recipe and a bag full of lemons to make some of my very own. Thanks, Mom. This recipe is a winner and surprisingly easy to make.
- 3 extra-large eggs
- 200ml sugar
- 100g butter or margarine
- 100ml freshly squeezed lemon juice, (125ml if you like more zing)
- 1/8 teaspoon salt
Yields: 1 and 1/2 cups
- Put the sugar, lemon juice, butter and salt in a deep saucepan or pot on the stove.
- Melt the mixture over medium heat, stirring well until the sugar has dissolved completely.
- Turn the heat to low.
- Beat the eggs and add to the lemon mixture.
- Keep the heat on low and keep stirring until the mixture has thickened (about 10 min).
- Once the desired consistency is achieved (butternut soup thickness), remove from heat and set aside to cool before pouring it into glass jars.
- The lemon curd will thicken even more as it cools.
- Keep in the fridge until ready to be enjoyed.