Home made lemon curd

Look at that gorgeous jar of golden yellow. It’s a rainy, miserable day here today. So to cheer myself up, I finally got round to making that lemon curd that I’ve been planning for weeks (lemons been sitting in the fridge for a week).

There are so many recipes out there, and some of them use an enormous amount of eggs and sugar. In the end, I plumped for the very easy Delia lemon curd recipe. I halved the quantities as I  really don’t need 3 jars of the stuff. Even then, my eyes were watering at the amount of sugar and butter that is used.

The curd was easy to make. The end result is a little bit runny but I didn’t want to end up with scrambled eggs. It’s thickened as it’s cooled so perhaps that’s how it should be. And it’s ever so very delicious.

The hardest thing by far was sterilising the jar. What a palaver. I got the jar yesterday and wished I had just used an old jam jar. I washed it and then put it into the dishwasher. I hardly use the dishwasher so was panicking a bit as it was taking so long to wash the jar and the Delia recipe says you should put the stuff in the jar as soon as it’s cooked. Well it’s all done now. Phew. Now all I have to do is stop my kiddo from nicking it all, and then make a lemon curd pie. Then we will be jogging and dieting for months to work off all those calories.


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