Lemon curd

I've always, always, always(!) wanted to make it! :D

According to a certain online encyclopedia ;), in 19th and 20th century England, lemon curd was served with bread, scones, biscuits, and other treats at afternoon teas - as an alternative to jam. Today, apart from the above, it's used as icing for cakes; it's being spread on toasts, waffles, pancakes, and muffins :) You can also add it to yoghurt(!), to achieve a refreshing taste. Sadly, it does not keep as well as jam - you've got to use it within two weeks. But how about a jar of it, anyway? :)

Recipe found at BBC Food.

Serves: two 250-300ml/9 oz jars. Preparation: 35 min. Cooking: 10-13 min.

Equipment:

- 2 jars,

- zest grater,

- juice squeezer,

- heatproof bowl,

- saucepan,

- small bowl,

- whisk or fork

Ingredients:

- 4 lemons,

- 200g caster sugar,

- 100g butter,

- 3 eggs + 1 egg yolk

Method:

Heat oven to 160C/320F.

Wash the jars in very warm , soapy water, dry them with a towel, place on a baking tray and sterilize them in the oven for about 10-15 min.

In the meantime, wash the lemons, grate their peel, and squeeze the juice from them.

Take out the jars and let them cool.

Half fill the saucepan with water andbring it to the boil.

Put the butter, lemon juice and zest in a heatproof bowl, and put it on the saucepan with gently simmering water, stirring from time to time, until the butter melts completely and the mixture becomes smooth.

Lightly whisk the eggs and egg yolk, and stir it into the mixture.

Leave it to cook for about 10-13 min., stirring from time to time.

The curd should have the consistency of custard, and it will continue to thicken in the jars.

Remove the mixture from the saucepan and put it aside to cool, again, stirring from time to time.

Once it cooled, pour it into the jars and seal.

Keep it in the fridge.