Lemon Curd Recipe

From Mrs. Wright per Delia Smith, who is the Martha Stewart of England. Google her!!

Lemon Curd

Makes three 1 lb (350 ml capacity) jars
Ingredients:

grated zest and juice 4 large juicy lemons
4 large eggs
12 oz (350 g) golden caster sugar
8 oz (225 g) unsalted butter, at room temperature, cut into small lumps
1 level dessertspoon cornstarch

You will also need three 1 lb (350 ml capacity) jars, sterilised.

Begin by lightly whisking the eggs in a medium-sized saucepan, then add the rest of the ingredients and place the saucepan over a medium heat. Now whisk continuously using a balloon whisk until the mixture thickens – about 7-8 minutes. Next, lower the heat to its minimum setting and let the curd gently simmer for a further minute, continuing to whisk. After that, remove it from the heat.

Now pour the lemon curd into the hot, sterilised jars, filling them as full as possible, cover straightaway with waxed discs, seal while it is still hot and label when it is cold. It will keep for several weeks, but it must be stored in refrigerator.

Mrs. Wright and I doubled the recipe.

She did most of the work.

I helped pick the lemons.

And, I talked to her while she worked!

We used regular sugar. We warmed the jars in water in the sink. We used regular jelly jars with rings and seals, like the Americans use.

We just used a teaspoon (roughly measured) of the corn starch.

The recipe is very easy and the curd is great!