LEMON CURD THE EASY WAY

Nothing you can buy in the shops can come close to having the wonderfully fresh flavour of home made lemon curd. Sunday will see another birthday party at Avies and as lemon sponge has been requested and lemon curd will be required for the filling I set about the task today

Home Made Lemon Curd
6 eggs
6 oz butter
1 lb granulated sugar
Rind and juice of 4 lemons.

Whisk the eggs and put in to a basin with the butter and sugar,finely grated lemon rind and the juice. Place the bowl over a pan of boiling water and stir the mixture until it is thick and smooth. A tip here is that when you think it is thick enough give it another 2-3 minutes.
Remove from the heat and pour in to warned jars and cover.

Home made lemon curd will only keep for a month or so and should be kept refrigerated, you will not find this a problem I promise you as it tends not to be around long enough to go off.

If you wish you can halve the ingredients to make a smaller amount but I should add that it does make the perfect Easter gift for friends and family.

Try making a pasty flan case and fill it with some of the lemon curd, Lemon curd butterfly cakes are also lovely, my favourite is to fill a choux bun with fresh cream and lemon curd then dust with icing sugar,very naughty but gorgeous!

Lemon curd is really easy to make as long as you stir all the time and do not allow the bowl to touch the boiling water. Good luck, I hope you enjoy it.