This recipe was published as part of a feature on making lemon curd and recipes to cook with it in, as part of my ongoing recipe development as the publication’s home economist. This curd is really rich and creamy, and would also work well with blood oranges, limes or grapefruit. For more of my LandScape recipes go to www.landscapemagazine.co.uk or buy the magazine in WHSmiths, etc.
zest and juice of 6 unwaxed lemons
400g caster sugar
4 eggs, plus 1 egg yolk
Place the zest and lemon juice into a saucepan, then whisk in the sugar and eggs. Place on a medium heat and continue to whisk for 5 mins. Turn up the heat to high and whisk for 3-5 mins, until thick and glossy. Stir in the butter and allow to cool.
Transfer to sterilised jars and seal with wax discs, before covering with sterilised lids. Store in a dark, cool place for up to three months. Once opened, keep in the fridge and eat within a week.