Homemade Lemon Curd recipe

I have had to quickly add this recipe to the website because of the success of the Limoncello recipe and because I have been twittering the fact that Jan made Lemon Curd with the remaining Lemon Juice from the Limoncello recipe and we have had loads of comments about her Lemon Curd.

 

Ingredients:

 

The Zest and Juice of 4 large or 6 small un-waxed Lemons (if you are following on from the Limoncello Recipe it is difficult to get the Zest, so you may need to zest a couple more Lemons), but if not, the 4/6 will do.

 

200g/7oz Caster Sugar.

 

100g/3┬Żoz unsalted butter cut into cubes.

 

3 Large eggs, plus 1 Large egg yolk.

  Homemade Lemon Curd

Method:

Place the Juice and zest of the Lemons along with the sugar and butter into a Pyrex or heatproof bowl. Select a pan which will allow the bowl to sit inside the rim of the pan, but which will have about 2 to 3 inches (5 to 7 CM) between the bottom of the bowl and the base of the pan. Put enough water (1.5 inches 4 CM) in the pan to allow for a gentle simmer, making sure the water is not touching the bottom of the bowl. Stir the mixture every now and again until all of the butter has melted.

In a separate bowl lightly whisk the eggs and egg yolk and once the butter has melted, stir the egg mix into the lemon mixture. Whisk until all of the ingredients are well mixed together, then cook for 10-15 minutes. You will need to keep stirring every couple of minutes in order to ensure the mixture is rich, creamy and unctuous. Once the mix is thick enough to coat the back of a spoon, it should be ready to start setting.

Remove the mix from the heat and put aside to cool, stirring occasionally as it cools. Once cooled, spoon the lemon curd into sterilised jars and seal. Keep in the fridge until ready to use; it should make about 2 x 1 lb jars.

As it cools the Curd will set; it's a delicious way of using up the lemons from the Limoncello recipe, also I have been surprised at how many people have advised me they like Lemon Curd and asked for the recipe, so here it is.

Update:

Here's some feedback - "It went well, surprised how easy it was to make. Also tasted much nicer was more tangy but also more creamy. Very nice :-)"