Lemon Curd

In The Herbalist’s Secret Kitty Maclean finds that Lemon Curd is good for clarity of thought. She might be right. But it does require a little bit of patience when making it.

Ingredients

  • 3 large unwaxed lemons
  • 225g caster sugar
  • 115g butter
  • 2 large eggs - beaten

Method

Finely zest both lemons, making sure you only take the yellow part of the rind. Juice both lemons. Put the zest, approx. 4 tablespoons of the lemon juice, sugar and butter into a largish bowl that will sit over the top of a saucepan.

Put some hot (but not boiling) water into the saucepan and put on a very low heat. Put the bowl over the saucepan (making sure the bowl does not touch the water) and whisk the mixture until the butter and sugar have melted. Add the beaten eggs to the warm mixture and stir continually until the curd is sufficiently thick to coat the back of a wooden spoon. Do not allow the water underneath to boil as this will probably make the mixture curdle .

Once the mixture is thick enough, pour into a hot jam jar and seal. Makes approx. 450g.

Keep in the fridge.