I thought I would include this in my blog because I was making Lemon Cupcakes and wanted some lemon curd to swirl through the Buttercream Frosting and to put in the middle of my Cupcakes. 0h my goodness...so easy and sooooo delicious, I had to stop myself eating it by the spoonful. I found a receipe for it in the You Magazine which had included a section on baking with lemons.
Take 3 small lemons and grate the zest from them into a pan. Juice the lemons and strain into the pan.
Separate 4 eggs and whisk together 4 yolks and 3 egg whites until combined.
Strain the beaten eggs into the pan, add 225g sugar and 75g unsalted butter.
Place over gentle heat and stir continuously, until mixture has thickened, takes about 5 mins. You can tell its ready when it coats the back of your spoon. Make sure you do stir continuously, if you go away and leave it I think it could possibly turn into scrambled egg!
Pour into a 450g jar (sterilise first by washing in warm soapy water, rinse and dry in a hot oven).
I keep my in the fridge and it will last for about a week. It makes great lemon tarts if you like making jam tarts!
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