September 8, 2012 by Bloke In A Kitchen
This is so easy to make, and so delicious, you’ll want to make it time and time again. A great way to introduce kids to the true zesty taste of lemons, and one of those foods which are sooooo much better when ‘home-made’.
This was my first venture into the world of jam, conserves and more to the point, curd. This recipe is straight from Delia Smith (I’m not a huge fan of her Mum-sy televisual presentation style, but she does know her stuff, and her books are definitely worth checking out as she explains her recipes, step-by-step, so well)
- Grated zest and juice of 2 large lemons (preferably ‘un-waxed’ lemons, but if can’t get these, simply soak lemons in a bowl of hot water, and scrub off the wax)
- 2 eggs
- 6oz golden caster sugar (or regular granulated sugar)
- 4oz unsalted butter (I have also made this with salted butter, and it tasted just as good)
- Half a level dessertspoon of Cornflour
You will also need 2 or 3 sterilised jam jars with lids. Place the jars and lids in a large pan of water, bring to the boil and then simmer for 10 minutes. Then allow the jars to cool on a clean t-towel, being careful of course not to scold yourself in the process.
Begin by lightly whisking the eggs in a medium-sized saucepan, then add the rest of the ingredients and place the saucepan over a medium heat. Now whisk continuously using a balloon whisk until the mixture thickens – about 7-8 minutes.
Next, lower the heat to its minimum setting and let the curd gently simmer for a further minute, continuing to whisk.
After that, remove it from the heat. Now pour the lemon curd into the hot, sterilised jars, filling them as full as possible. The lemon curd will keep for several weeks, but it must be stored in the fridge.
Enjoy on your favourite bread, crackers or straight from the jar!
Richard – “Bloke In A Kitchen” x