Last night I made a simple yet delicious dessert using a recipe I tore from a magazine years ago and have been wanting to try ever since. I’m not going to tell you too much more about the dessert just now, as it’s worthy of its own post and I intend make it again in the near future.
What I can tell you is that it involves lemon curd. Creamy, mouthwateringly sweet and tangy lemon curd!
Last night’s dessert called for a jar of lemon curd. I don’t know about you, but I’m not a huge fan of the shop bought variety, so instead I decided to make my own and used a recipe I found in Mum’s old recipe book.
The result was pretty darn good, if I do say so myself (especially given it was the first time I’ve made my own!). Make sure you give this a try if you have a few lemons lying around. You’ll be needing a jar of it in the near future! Enjoy x
- 125g butter
- 1 cup caster sugar
- 3 eggs
- Juice of 3 lemons
- Grated rind of 1 lemon
- Melt the butter in a double boiler* then add the sugar and stir until dissolved.
- In a separate bowl, lightly whisk the eggs.
- Gradually strain the eggs through a sieve into the mixture. Be sure to continue to stir the mixture to ensure the eggs combine.
- Add the lemon juice and zest to the mixture, then stir continuously over a low heat for about 15 minutes or until the mixture thickens.
- Remove from the heat and set aside to cool.
- Once cooled, pour the curd into sterilised jars and store in the fridge until ready to use.
- *Sit a heatproof bowl over a pan of boiling water, making sure the bottom is not touching the water.