Intro: Homemade Lemon Curd
125g unsalted butter, cut into small cubes
250g caster sugar
4 large eggs, beaten
Juice and rind of 4 lemons (unwaxed)
Makes around 600ml (enough for 2 medium jars)
First sterilise your jars. Wash in hot soapy water, rinse and place on their side in the oven, set to Gas 3/160C. After 10 minutes, turn the oven off and leave jars in there until they are ready to be filled. Alternatively if you are lucky enough to have a dishwasher :-), the jars can be sterilised in there.
Add all the ingredients to a large glass bowl, mix briefly and place in microwave. Microwave for short bursts (20-30 seconds at a time) and stir in between. Do this for around 6-7 minutes, until the curd will coat the back of the spoon.
There shouldn't be any lumps in the lemon curd, however it can always be sieved if there are. Pour the lemon curd into the glass jars, being careful not to touch the inside of the jar. Leave the cool completely before placing in fridge. It will keep for about a week in the fridge (if you can resist for that long! :-) )
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