Most purchased lemons come with a thin coating of edible wax to prolong their shelf life. It’s important to wash and dry them first and don’t forget to zest the lemons before juicing. Adding the zest from all the lemons really boosts the ‘lemony’ factor in the curd.
100 grams butter, very soft but not melted
1 cup caster sugar
2 egg yolks
2/3 cup lemon juice – about 4 lemons
finely grated zest 4 lemons
Beat the butter and sugar until well combined, but don’t cream until light and fluffy.
Whisk the eggs and egg yolks together then slowly beat them into the butter mixture. Beat in the lemon juice. The mixture will look curdled but will smooth out as it cooks.
Tip into a medium heavy-based saucepan and cook over a low heat, stirring constantly until it thickens, about 6-8 minutes. Never let the curd boil otherwise it will curdle and look like scrambled eggs.
Remove from the heat and stir in the lemon zest. Pour into sterile jars and cool. The curd will continue to thicken as it cools. To prevent a skin forming, press a piece of plastic wrap onto the surface until cool. Cover tightly and refrigerate for up to 2 weeks or keep for 2 months in the freezer. Makes 2 cups