Lovely Lemon Curd

A couple of weeks ago the folks at Margaret’s Happily Free Range Eggs contacted me and asked me if I’d like to try out their produce. Free range is something that is very important to me, obviously it’s why we made the decision to rear our own pigs, so I was delighted to accept. Then, on a day where I managed to snag some beautiful organic unwaxed lemons, there was little else I could do other than make my tried and tested lovely lemon curd. If you’re interested in finding out more about Margaret, the woman who has names for every single one of her flock, and is passionate about rearing free range poultry then click here.

To make this recipe easier to follow, and so that you can see just how easy it is to convert 4 simple ingredients into the most delectable lemon spread, I also recorded a video to go along with the recipe! You need to trust me on this, once you make your own lemon curd you will never buy it from a shop again. There is simply no comparison between the two!

[recipe][recipe title=”Lemon Curd” servings=”500ml” time=”20 mins” difficulty=”easy”]

Ingredients

• 50g Salted Butter
• Rind & juice of 2 whole lemons (organic)
• 110g caster sugar
• 2 whole eggs & 1 egg yolk

Method

Zest 2 unwaxed lemons; once zested juice the lemons and add to the lemon zest. Pour the sugar into the bowl with the lemon juice and zest, then stir a little.

Fill a large saucepan 1/4 high with warm water and keep warm on a low heat on the hob. Sit a heat-proof bowl on top of the saucepan. Put the butter into the bowl and melt.

Add the sugar and lemon mixture to the melted butter and stir until the sugar melts.

Crack the eggs into a bowl and then quickly stir into the lemon, sugar and butter mixture.

Keep on whisking the bowl until the mixture thickens and coats the back of a spoon. This should take between 5-10 minutes.

Decant into a sterilised jar, cover and store in the fridge once cool. This curd will keep for up to 2 weeks in a fridge if it lasts that long![/recipe]

Disclosure: I received complimentary eggs from Margaret’s Happily Free-Range which were used in this recipe. I’m mentioning the products because I thought they were perfect free range eggs and I love the ethos behind Margaret’s Happily Free-Range. This is not paid or sponsored content, I just thought they were beautiful and deserving of a recipe!