The sky is grey, the ground is covered in grey slush and quite frankly, if it wasn’t for Christmas presents and cold sausages in the fridge, I’d feel grey. I love sunny and crisp winter days where the sun glints off the frost and the grass crunches under your feet but this greyness is just so dull. I yearn for bright colours of summer, a little sunshine to perk up my day. So while the sun is being so recalcitrant I’ve injected a little sunshine into my breakfast.
Citrus fruit is so beautifully brazen with eye-popping colours and zingy taste. Winter and citrus are just meant to be, especially considering how many of us need a vitamin C boost to get over the snuffles. This lemon curd is the perfect pick-me-up, like sunshine in a jar. Enjoy it spread on toast or muffins, stirred into porridge or spooned over yoghurt. It is also fantastic blobbed into lemon sponge cake batter before baking or as a jam replacement in jam tarts.
I’ve never been very good at jam making, I inevitably overcook it or end up with a runny fruit syrup. Lemon curd is my saving grace, it’s so easy my mum let me make it by myself when I was little. Use real butter to get a good set and if you accidentally scramble the eggs you can salvage your work by passing it through a sieve.
Makes 1-2 jars
- 3 lemons, unwaxed is possible
- 150-200g sugar depending on how sweet you like things
- 100g unsalted butter
- 2 eggs, beaten
If you can only get waxed lemons give them a scrub and rinse. Most lemons have a very thin layer of edible wax to preserve them.
Zest the lemons and squeeze out the juice. In a heavy-based pan mix the butter, sugar and lemon juice and zest. Heat on a medium setting until the butter is melted.
Take off the heat and stir in the eggs. Return to the heat and cook, stirring constantly until the curd coats the back of the spoon.
Pour into sterilised jars, seal and leave to cool.