There is nothing like home made lemon curd. Thick creamy sweet and tangy spread that is so versatile that it is a staple in many households. I love anything that has lemon in it and lemon curd is my favorite thing to make when I have excess lemons at hand.
It can be used as a spread on toast on biscuits or biscotti. It can also be used as a filling for tarts or decorate desserts. I use lemon curd whenever I want something to cut through a supper sweet dessert.
Even though I mention “juice of three lemons” in the recipe, you can of course use more or less depending on the tartness/juiciness of the lemons.
Varying the amount of lemon juice you incorporate will intensify or mellow down the tanginess.
It is supper easy to make and can be stored in the refrigerator for up to 2 weeks. Use sterilized glass jars for this purpose. I re use jam and pickles jars. Wash the jars and lids with soapy water, clean thoroughly and them boil them submerged in water for about 15 minutes. Then leave to dry on a clean tea towel/paper towel.
The lemon curd would set as it cools down. So if you wan to fill tart cases, pour directly into the shells while still warm and let it set in the refrigerator. You can finish them off with meringue too.