There's nothing like home made lemon curd, shop bought just doesn't come near to it in my opinion. This recipe makes a lovely curd that is very smooth in texture yet sharp with the tang of lemon. You can use limes or oranges if you prefer, which I sometimes do. I like lemon & lime curd best. It's not at all complicated, a very simple recipe that uses just 4 ingredients.
My recipe is from an old Woman's Institute Cookery Book. The eggs and lemon juice are measured by equal volumes ~ you will get a good set and to make it even easier it's cooked in the microwave.
You will need 2-3 small to medium size sterilised jars with lids.
100g unsalted butter
350g caster sugar
finely grated rind of 3 lemons
150 ml lemon juice
150 ml beaten eggs
Put the sugar, butter, lemon juice and rind in a large jug or bowl that will fit in your microwave.
Cook on full power for 2 - 3 minutes until the sugar is dissolved and the butter has melted.
Slowly add the beaten eggs to the mixture whilst constantly whisking. Continue cooking in the microwave on full power for 1 minute bursts, reducing to 30 second bursts as the mixture starts to thicken, whisking in between. It doesn't take long so keep your eye on it. Cook until the mixture is thick enough to coat the back of a spoon.
Strain the mixture through a fine sieve into a large jug, this is important as it removes all the bits of rind and any specks of cooked egg.
Carefully pour the hot curd into the warm sterile jars and put the lids on immediately. As it cools it will thicken more. The curd will keep in the fridge, unopened, for 4 weeks. Once a jar is opened use within a week, that's why I try to use smaller jars when making this.
Once the curd is set, and using a doughnut filling piping nozzle - pipe it into some freshly baked lemon sour cream muffins.