My tip for success with this recipe is to make sure that you have all your ingredients and utensils ready to go before you start cooking. Once you start you have to keep stirring the whole time otherwise you can end up with scrambled eggs. I like to use the freshest and best quality ingredients that I can find too.Lemon Curd Recipe (makes around 1.5 cups) 2 whole free range eggs plus 2 egg yolks ¾ cup caster sugar 80g unsalted butter, chilled and cubed Zest and juice of 2 lemons (organic if possible) In a saucepan whisk the eggs, egg yolks and sugar until they’re well combined and smooth. Place the saucepan over low heat and add the butter, lemon juice and lemon zest. Stir continuously until the mixture thickens and then strain through a sieve into a clean and sterilised jar. Keep the lemon curd covered in the fridge for up to 2 weeks (although in my house it never lasts that long!).
I always thought that lemon curd was something that was really tricky to master until I actually gave it a go myself and to my delight discovered that it’s super easy! This curd tastes so delicious and you just can’t compare it to the store bought stuff. I love to use it as a cupcake filling or on pancakes or scones with a dollop of whipped cream. If you’re feeling generous you can make more than one batch and give as gifts – just tie your jars with some twine and add a cute gift tag for a sweet present. At Simply Sweet Soirees we stock a range of different jars, twines and ribbons that are perfect for packaging your own home made goodies.