I’ve made the mighty Hairy Bikers’ recipe even more lemony with more lemon zest, and added the pulp with the juice.
Makes: Two 500ml jars (but it’s easily halved)
- 4 large eggs (250-280g in total when weighed in their shells)
- Yolks from 4 large eggs (250-280g in total when weighed in their shells)
- 200g caster or granulated sugar
- 6 unwaxed lemons, juiced including pulp, and finely grated zest
- 150g cold unsalted butter, cubed
- Two 500ml Kilner jars (or other sealing jam jar)
- Large saucepan
- Large metal whisk
- Large heat-proof mixing bowl – glass will do fine
- Large spoon, or funnel
- Preheat oven to 140 C (120 C fan-assisted).
- Wash the jars and their lids/rings in soapy water, and rinse well in hot water. Dry the jars, upside down, with their lids and rings, on a middle oven rack for at least 30 minutes.
- Manually whisk the eggs and egg yolks in a large heatproof bowl until frothy. Add the sugar and whisk in the lemon zest, pulp, and juice until fully combined. Add the butter, then set the bowl over a saucepan of very gently simmering water – ensuring the bottom of the bowl doesn’t touch the water.
- Whisk manually, and regularly, for up to 20 minutes depending on heat. You want the curd to have the consistency of thick custard. (It’s better to err on the side of ‘too stiff’ rather than too liquidy.)
- Spoon/funnel the curd into the sterilised jars and leave to cool about 1 hour before putting on the lids/rings.
– With a brand-new lid/ring, a cooled jar will keep in the cupboard for up to 6 months.
– A jar with a previously-used lid/ring should be put straight into the fridge after cooling, and used within 3 weeks.
– You can aid the sealing by placing a piece of parchment paper over the mouth of the jar prior to sealing it with the lid and ring.