If you've been directed here from the new Taste Magazine, you might well be looking for a good, homemade lemon curd recipe. Well, here it is. Alas, I can't take the credit. This one is from Theo Randall, and is in The Silver Spoon, the ultimate recipe book for Italian cooking (seriously, if you like Italian food, get a copy).
He uses it as a filling for one of the best lemon tarts I've ever tasted, but the first time I made it, I had loads left over, and it works perfectly as lemon curd, I've made it plenty of times since. It looks like a lot of eggs (because it is), but trust me on this one, it's worth it.
Ingredients:
Zest and juice of 6 large lemons (unwaxed)
300g caster sugar
300g unsalted butter
6 eggs
9 egg yolks
Combine the lemon zest, juice, sugar and butter in a pan over a medium heat and heat gently to allow the butter to melt.
Important: don't let it boil otherwise the eggs will curdle when they go in!
Whisk the eggs and egg yolks together in a bowl, then add to the pan and stir over a medium heat until thickened. It's important to keep stirring the whole time, it's only for a few minutes, and then you'll see it thicken up.
This makes quite a lot of lemon curd, so get some glass jars sterilised and ready (if you've got a dishwasher then put them through a wash and they'll be sterilised perfectly), then you can pass some out over the long Easter weekend.
Enjoy!
