Lemon curd is literally my favourite food. I used to think it was chocolate (wise choices, I know) but I’ve recently realised that given the choice of chocolate or lemon curd, I opt for lemon curd every single time. And with the surplus of lemons that have recently occupied the fruit bowl, I’ve had the chance to try lots of different lemon recipes. This recipe is one of Heston Blumenthal’s. An absolute favourite of mine, I do think that a lot of his recipes tend to be quite complex. Fortunately this one isn’t; it can be whipped up over the stove at home – all you really need is a whisk and a pan. Good luck – and try not to eat too much of it before it gets put to good use (don’t worry, I consider eating it off the spoon directly from the jar to be very good use!).
- 4 lemons
- 170 g butter (cubed)
- 220 g caster sugar
- 5 medium eggs, beaten
- 1 medium egg yolk, beaten
- Peel the zest from 3 lemons. Roll the lemons to squeeze juice – measure 150 ml.
- Put the butter and sugar into a saucepan with the lemon juice, zest and eggs and place over medium heat.
- Stir continuously for 10 – 15 minutes (do not allow to simmer) or until the butter and melted and the sugar has dissolved.
- Increase the heat to medium-high and whisk the mixture until it reaches 70°C.
- Remove from heat, and pass through a fine sieve.
- Cover with gladwrap and refrigerate for 1 hour.