Making lemon curd (or lemon cheese as we call it) is a tradition in our family with this recipe being handed down from Great Nanna Calverly to Nanna Jones, then to my mum and finally to me, writes Rachel Berry of RachAls Kitchen, Halifax.
I fondly remember watching Nanna Jones standing over her stove, wooden spoon in hand making this recipe. I was always excited by how she could take a few ingredients and magically transform them into something truly delicious.
The beauty of this recipe is that it makes a jar and a half and as such, after making it Nanna would always keep the half and give us the jar to take home.
It meant we could enjoy lemon cheese on toast for our breakfast the next day.
With hindsight I think it was this type of alchemy which got me excited about food and made me want to be a professional chef...
170g unsalted butter - chopped into small chunks
Juice of 3 large lemons
lBeat the eggs with a fork in a bowl.
lPlace all the ingredients into a thick bottomed pan and cook very gently ensuring the mixture DOES NOT BOIL and stir for approx 15 minutes or until the mixture has thickened.
lIf the mixture catches don’t worry, you might be able to save it by immediately straining the mixture through a sieve and continuing the process on a lower heat.
Let the mixture cool and place in sterilised jars.