Lemon curd is one of those sweet memories I have. Simply spread on freshly baked bread with my mum in her kitchen as a quick snack of an afternoon along with a cup of tea. It was not homemade lemon curd, but Robertsons make a good one. When I moved to Spain there a lot of my favorite things that were not available. It just meant I had to make them instead. I hope you enjoy my version. I also make a mango curd, which is just simply amazing. Maybe I’ll share that soon.
Ingredients
- 8 large juicy lemons
- 300g unsalted butter
- 600g caster sugar
- 7 large eggs
Makes about 1.5 kg.
- Grate the zest of the lemons on the fine side of the grater. Squeeze the juice from the lemons. You want 500ml of juice.
- Cut the butter into small cubes. Place into a glass bowl with the sugar, lemon zest and juice. Set over a pan of gently simmering water. Make sure the simmering water does not touch the base of the glass bowl. The water should not boil either as it will scramble the mixture. Stir the mixture until the butter and the sugar have both dissolved.
- Light beat the eggs in a bowl, but don’t whisk. Strain the eggs through a plastic sieve into the lemon mixture. Simmer over a low heat, stirring constantly with a wooden spoon. It will take 20-25 minutes for the mixture to thicken. It is ready when it coats the back of the wooden spoon. As soon as this happens remove the glass bowl from the pan of water.
- Pour into sterilized warmed jars, placing a waxed disc on the top. When cool, seal with a lid or cellophane cover and elastic band.
The curd will only keep for a month and must be kept in the refrigerator.
You’re at your Aunties 
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