Home Made Lemon Curd
4 juicy Lemons – zest grated and juiced
4 Large eggs
12oz golden caster sugar
8oz softened unsalted butter cut into small lumps
2 level teaspoons corn flour
Whisk the eggs in a medium sized saucepan. Add the other ingredients and then place over a medium heat. Whisk continuously with a balloon whisk for 7 – 8 minutes until the mixture thickens. Be careful not to over heat or the eggs will curdle. Lower the heat and let the lemon curd gently simmer for another minute, continuously whisking. Remove from the heat. Pour the mixture, into 3 hot sterilized 1lb jars.
You can use 3 medium juicy oranges to make orange curd or 7 – 8 limes, depending on size for lime curd.
Delicious on scones, drizzled over cakes, lemon meringue or if you have a sweet tooth - on toast.