I think this is such a British classic and it’s handy to have around to make quick lemon tarts.
Sometimes I eat it on crumpets but it’s also good to use as a topping on fairy cakes.
This recipe makes 2 or three jars of lemon curd and if you keep it in the fridge it will last for two to three months.
6 lemons – grate the rind and then extract the juice
500g caster sugar
150g soft butter
5 eggs – beaten
Put the sugar, lemon rind an juice in a pan and heat gently stirring all the time until the sugar has dissolved then add the butter and stir until it has melted.
Transfer the mixture to a bowl placed over a pan of boiling water.
Stir constantly over the heat for about 30 minutes or until the mixture coats the back of a spoon.
Do not allow it to boil or it will curdle.
Pour the mixture into warm sterilised jars and allow to cool then refrigerate.
