Lemon Curd (GF)

The weather has been glorious this week in Dublin and so I have been pushing heavy chocolatey recipes to the back of my mind in favour of zesty, fruity flavours perfect for the sun.  (Although I might sneak in a light chocolate something or other at the end of the week.)  Anyhoo, having enjoyed the delicious pineapple and mint concotion I made the other day I decided something similarly fresh and zesty would be very welcome while temperatures remain in the high teens.  I wanted something quick and easy to make that I can keep in the fridge to whip up simple desserts while the sun keeps us company.  This hit the spot perfectly, it was made in 15 mins and only required one pot so there was minimal washing up required.  Serve with scones, pancakes, ginger cake, meringue, mix into some icecream, smear on some brioche or biccies.  The possibilities are endless. Enjoy.

Lemon Curd
Makes 3 x 1lb/350ml Capacity Jars

Grated Zest & Juice of 4 large, juicy Lemons
4 Large Eggs
12oz/350g Caster Sugar
8oz/225g Unsalted Butter, at room temp and cut into small pieces
1 Heaped tbsp Cornflour

1.  In a medium sized saucepan whisk the eggs with a balloon whisk.
2.  Add the rest of the ingredients and place over a medium heat.
3.  Use the balloon whisk to whisk continuosly until the mixture thickens.
4.  Turn the heat to low and allow the mixture to simmer for a further minute, continue to whisk.
5.  Remove from the heat and immediately pour into the hot sterilised jars.*
6.  Cover with waxed discs (you can buy these in baking supply stores but if you don't have any use some greaseproof paper), seal while still hot and allow to cool before labelling.

7.  Store in a cool place and this will keep for weeks.

* Wash the jars in hot water and then dry out in an oven at 100°C/212°F/Gas Mark 1/4 for 15 mins, fill and seal while hot to create a sterile vacuum seal.  Alternatively wash on a hot cycle in the dishwasher without detergent.

I halved the above recipe without a problem and used 1 jar, I did mean to fill the jar with water and measure it's capacity but forgot in my excitement and only remembered after I had sterilised it.  I was too lazy and impatient to sterilize the far again so didn't take the measurement, sorry.  I am going to give this jar to my dad as part of his Fathers day presents as I know he will love it, so I will make another half quantity of the above recipe to live in my fridge for a few weeks.