Lemon & lemon thyme curd
Elly Curshen's simple leftover recipe uses the whole egg, to avoid waste. Either use unwaxed lemons, or scrub Essential lemons in hot soapy water, then rinse before zesting. This recipe makes around 250g.
- Prepare5 mins
- Cook15 mins
- Total time20 mins
- 2 unwaxed lemons, zest and juice (about 100ml)
- 100g golden caster sugar
- 50g unsalted butter, diced
- 2½g lemon thyme, leaves only
- 2 Essential Free Range White eggs, beaten
Put the lemon juice and zest, sugar, butter, and lemon thyme in a heatproof bowl and sit it over a pan of gently simmering water. Make sure the base of the bowl is not touching the water. Stir frequently until the butter melts. Reduce the heat so the water is barely simmering.
Add the beaten eggs, whisking hard, into the lemon mixture. Continue to whisk regularly until the mixture thickens to the consistency of custard and is thick enough to coat the back of a spoon, approximately 10-13 minutes.
Strain the curd through a fine sieve into a jug, discarding the remaining zest and thyme leaves. Set aside to cool, stirring occasionally. Once cooled, spoon the lemon curd into sterilised jars and seal (see tips). Keeps in the fridge for 2 weeks. Eat on toast, with scones, over ice cream or use in or on a cake.
To sterilise jam jars, first check that they are free from cracks or chips, then preheat the oven to 160°C, gas mark 3. Wash the jars in hot soapy water, then rinse thoroughly and shake off excess water. Put onto a baking tray and place in the oven for 10 minutes, until dry.
Typical values per serving when made using specific products in recipe