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4 lemons (without wax film)
200g caster sugar
100g butter cubes
3 + 1 free-range eggs + 1 yolk extra
In the late 19th century lemon curd was traditionally served at the British High tea, in combination with toast or scones. That's how we tasted it for the first time with tea & scones, at Harrods in London and now it's also popular in the Netherlands.
How to make your own Lemon Curd
Lemons are often waxed, so scrub them thoroughly and use hot water.
Place butter and sugar in a bowl and grate the skins of the 4 lemons.
Squeeze the lemons and add the juice to de bowl as well.
Put the bowl on a pan of simmering water, stir until the butter has melted.
Beat the eggs and the extra yolk then stir them in the lemon mix.
Keep beating lightly for 10-13 minutes, until the curd is thick and creamy.
Remove the bowl from the heat and allow it to cool, stirring occasionally.
Once cooled, you pour the lemon curd into sterilized jars you seal tight.
Store the jars with lemon curd in the refrigerator until you need them.