This is soooooooooooo easy, and tasty! I made this whilst I was waiting for Cinnamon Roasted Almonds to finish cooking and Chicken Pasanda to marinate. Again, a BBC recipe:
4 unwaxed lemons, zest and juice
200g unrefined caster sugar
100g unsalted butter, cut into cubes
3 free range eggs, plus 1 egg yolk
1. Put the lemon zest and juice, the sugar and the butter into a heatproof bowl. Sit the bowl over a pan of gently simmering water, making sure the water is not touching the bottom of the bowl. stir the mixture every now and then until all of the butter has melted.
2. Lightly whisk the eggs and egg yolk and stir them into the lemon mixture. Whisk until all of the ingredients are well combined, then leave to cook for 10-13 minutes, stirring every now and then, until the mixture is creamy and thick enough to coat the back of the spoon.
3. Remove the lemon curd from the heat and set aside to cool, stirring occasionally as it cools. Once cooled, spoon the curd into sterilised jars and seal. Keep in the fridge until ready to use.
I sterilise old jam jars by boiling them for 10 minutes or so and then getting the curd in asap so that as the mixture cools it creates a vacuum in the jar, thereby creating a tight seal. Debs bakes hers in the oven to sterilise I believe.
What to do with all this Lemon curd!? Lemon Eaton Mess?