Lemon Curd is delicious on all sorts of things. Toast, waffles, crepes, sandwiched between 2 layers of cake...the list goes on. It's easy to make and this recipe is simpler than a lot of others as it doesn't use a double boiler.
It keeps well in a sterilised jar and even freezes pretty well. I think it loses a little bit of it's silkiness, but nothing major. It also makes a lovely gift.
makes about 3 cups
1 cup sugar
90g unsalted butter
3 tsp grated lemon zest
150ml lemon juice
Whisk egg yolks and sugar in a saucepan until well combined but not frothy. Add butter, lemon zest and juice. Stirring constantly, bring to simmering point over medium heat (about five minutes).
As soon as bubbles begin to appear, remove from heat, still stirring. If your curd has little eggy chunks in it, pass the curd through a sieve. Transfer to sterilised jars and allow to cool.
Every now and then I find that the curd doesn't go as thick as I would like. It does thicken on cooling, but if you find that once cool, it's still a bit runny, thicken it up with some cornflour. Add a little cornflour to a pan and blend in a bit of the curd. When combined, add the rest of the curd and then heat up over medium heat until just boiling, stirring constantly.