With lemons on the tree and your cake mixer to hand you can make the best present for friends and family this Xmas – this amazing lemon curd and it’s so easy!Delicious in a trifle or over a sponge with softly whipped cream and of course on top of toast, toasted muffins and crumpets. No double boiler needed here!
¾ cup sugar
2 large eggs
2 large egg yolks
juice of 2 large lemons (about 2/3 cup)
zest of 1 lemon
Cream the butter and sugar in your cake mixer. Add eggs and yolks, beat 1 minute. Mix in lemon juice – the mixture will look like a disaster but fear not it cooks out perfectly.
Pour into a medium sized pot (with a good heavy bottom) throw in the lemon zest and cook over low heat – stirring constantly – you can increase the heat slightly but do not boil. It will thicken after 10-15 mins.
Remove from the heat and add the zest and place in hot jars. Take care to ensure the jars are not so hot that the mixture “boils’ in the jar.
When its ready a kitchen thermometer will read 76 degC and it will lead a path on the back of a spoon.