I do a little bit of preserve judging and one of the categories with the largest number of entries is always the lemon curd category. It’s interesting to see the great variety of colours, textures and flavours within the one category. Some are very buttery, some almost without butter, some are very creamy looking and others are very thick. After tasting my way through a fair share of lemon curd I know what I like. I like a very lemony, tangy lemon curd and this recipe produces just that. The texture is silky smooth and not overly set – I prefer a curd that isn’t too firm and it isn’t too sweet, with a good lemon tang.
You could easily eat it just spooned from the jar, but its also good in between cake layers, as a sweet tart filling, served with scones or with toast.
This recipe makes about three jars, which will need to be kept in the fridge and will last for about a month. If you don’t think you will eat it all within that time I’m sure it won’t be difficult to find a grateful recipient.