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This lemon curd recipe is based on my Nana's recipe she made often and always shared with family (we all called it lemon honey - you may have too). Lemon curd is delicious on toast but can be used as a filling for cupcakes and slices, in tart cases for a quick and easy dessert and drizzled over desserts like you might do with a chocolate or caramel sauce (it's lovely with pavlova). It also provides a healthy dose of nostalgia of your parents or grandparents kitchen for many.
Lemon curd freezes well so I recommend you keep one in the fridge and the rest in the freezer until needed.
You will need to use a double boiler but these are pretty easy to DIY if you don't have one already - I don't so I always use a slightly bigger pot above a smaller pot of boiling water.
Makes: 3x half pint sized Ball mason jars (or 8 oz quilted crystal jelly jars by Ball or 3x standard 250 mL jars)
Ingredients:
100 g unsalted butter
1 1/2 cups sugar (I use raw golden sugar)
3/4 cup lemon juice
1-2 tablespoon lemon rind
4 eggs
Method:
Enjoy!
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