Nothing beats the zesty taste of a good tangy lemon curd. This recipe is infused with thyme to give it a more herbaceous flavour. (If you do not like the idea of infusing the recipe with thyme you can take this out, or try another herb such as basil or rosemary.)
Makes: Approx 2-3 small jars
Keeps: 6 months
- Juice and zest of 4 lemons
- 4 medium-sized eggs, lightly beaten
- 450 g caster sugar
- 150 g butter (melted)
- 1 tbsp chopped preserved lemon (or a few pinches of salt)
- Bunch of thyme
- Olive oil
- Zest the 4 lemons, then juice them. Add the zest to the juice.
- Dice about a tablespoon of preserved lemon and bruise half the thyme in a mortar and pestle.
- Add the preserved lemon and thyme to the lemon juice and leave to infuse overnight.
- Once the lemon mix has infused, strain the liquid into a clean jug using a fine sieve. Making sure to push down and squeeze out all the juice.
(Now is a good time to sterilise* your jars in the oven.)
- Add the butter to a pan and melt over medium heat.
- Once melted, add the caster sugar, lemon juice and the rest of the thyme sprigs.
- Turn the heat down low, now whisk in the eggs until completely incorporated.
Stir the mixture until it starts to thicken. ( Coats the back of a wooden spoon).
- Remove the thyme sprigs and pour into your prepared sterilised jars. Cover with a waxed paper dish, seal and label.
This recipe would make a great gift for family and friends.
It is amazing on a slice or two of toast, as a flavouring to yogurt or overnight oats.
Oh! And, it tastes divine on buttermilk pancakes instead of lemon and sugar.
You can also put it into some ready-made tart shells, topped with meringue to make a smashing lemon meringue pie.
*See our post Amazing Pineapple Chilli Chutney for how to sterilise jars in either the oven or microwave.