Lemon curd is one of my favourite preserves and one that I try to keep in the fridge for when the urge takes me to make a lemon cake. Light sponge filled with a generous layer of lemon curd is one of life's real pleasures. So to make lemon curd you will need:
4 lemons. If your lemons are small then up this to 5. All in all you will need about 300g.250g Unsalted Butter350 g Sugar, 4 Eggs lightly whiskedZest of 2 - 3 lemons, Again this depends on the size.
Put the butter and sugar into a saucepan and heat to about 40 degrees C. Don't get worked up about this, it is just a little warmer than body temperature.
Remove from the stove and beat in the eggs a little at a time. Now return to the stove with the lemon juice and zest.
Bring to the boil, stiring all of the time. When it comes to a rapid boil it is ready. Remove from the heat.
Delia suggests adding cornflour to the mix. If you do this, add it to the lemon juice before mixing into the butter and sugar mixture.