Lemon Curd is one of those things it feels wholesome and good to make. Apart from its sunny colour and the mediterranean feel one gets from having a bowl of bright yellow lemons in the kitchen, there is something very satisfying about turning fruit into a jam or in this case a curd. I like having things in my cupboards that I’ve made myself. That said, preserve making is not something I do terribly often. In fact probably only about once a year, twice at the most if I include the christmas chutney and the chilli jam I usually try to squeeze into December.
The ingredients are few and the time it takes to put this together is minimum. As the lemon combines with all the other ingredients a delicious aroma will flood your kitchen and you will be filled with self righteous pleasure as you gradually stir everything together and watch it transform into a thickened mellow lemonyness.
This quantity gives about 2 full 250ml jars or there abouts. Lemons for me are one of the tastes of summer and this tangy curd can be spread thickly onto doorstep toast, as an alternative filling for a Victoria sandwich, or stirred into greek yogurt. Or if you are looking for a summery desert to wow your nearest and dearest with, Its lovely in this Lemon Meringue cake.