Elizabeth’s Lemon Curd

My dear friends,

There is something ever so comforting about a jar of lemon curd – sunny and bright, even on the chilliest of Hope Valley mornings. This one is my grandmother’s recipe and I often prepare this when the days feel long, and a touch of sweetness is needed to lift the spirit.

Do take your time with it. Good things, after all, are never rushed.

You will need:

• 3 fresh lemons (their zest and juice)
• 1 cup of fine sugar
• 3 eggs, as fresh as you can manage
• ½ cup (about 115g) of butter, cut into small pieces

Method

Begin by washing your lemons well, then gently grate the zest—just the bright yellow part, mind you, as the white pith is rather bitter. Set the zest aside like a little pile of sunshine.

Juice the lemons until you have about ½ cup. It need not be exact—I always say cooking allows for a touch of grace.

In a small saucepan, whisk together the eggs and sugar until the mixture is pale and smooth. Add the lemon juice and zest, stirring thoughtfully as you go.

Place the saucepan over low heat. This is important—too much haste will turn your curd into something quite unintended. Stir constantly with a wooden spoon, as though you are keeping a gentle rhythm.

After several minutes, the mixture will begin to thicken. You’ll notice it coats the back of the spoon, and when you draw your finger across it, the line remains. That is when you know it is ready.

Remove from the heat and stir in the butter, piece by piece, until it melts into a silky finish.

To finish

Pour your lemon curd into a clean jar and allow it to cool. It will thicken a little more as it rests, much like a weary soul at the end of a long day.

Serve it on warm toast, fresh scones, scooped generously into some buttery tart shells or simply enjoy a spoonful when no one is looking.

Yours most warmly,
Elizabeth 💛