The smell of ginger, cinnamon, baked apple and lemon is permeating through my home at the moment. This could only mean one thing, 'baking' hot cross bread and Granny Apple pudding.
I decided to make my own lemon curd, when I couldn't get one from my local grocer yesterday. I thought it might be a daunting task, but on the contrary, an easy and fulfilling thing to make. I promise you'll never buy one from the shops again after trying this recipe.
Makes 250g of curd
Juices of 2 large lemons and peels
100g of sugar
2 whole eggs and a yolk.
Place a saucepan with about 250ml of water on a medium heat.
Using a glass oven proof bowl / Pyrex which sits comfortably on top of the saucepan, add the butter, sugar, lemon peel and juice.
Stir till the butter melts
Whisk your eggs in a bowl.
Add the eggs to the butter mix and stir till well combined.
Leave the mixture to cook for 12-15 minutes, giving it the occasional stir.
The mixture will thicken up at this stage. Turn the heat off and remove the bowl off the saucepan
Stir occasionally till it cools down completely. This should take about 30 minutes.
Steep a glass jar with it's lid into hot water (this is to sterilise the jar).
Transfer the lemon curd into your sterilised jar and place into your refrigerator.
All photos and recipes are by the owner of this blog.