An easy recipe for the classic preserve from regular demo chef Jenny Chandler
3 duck’s egg yolks or 4 hen’s egg yolks
150g caster sugar
60g unsalted butter, cut into small cubes
Zest of 1 unwaxed lemon
100ml lemon juice
Whisk the egg yolks and sugar together until well combined and then add to a heavy-based pan along with the butter, zest and juice.
Stirring constantly with a sauce whisk, balloon whisk or spoon, (the whisk option does give a lighter result) bring the mix up to simmering point over a medium heat and simmer for about 5 mins, until the mixture begins to thicken. Move off the heat once bubbles appear and stir to cool down.
If the curd seems at all granular then push through a sieve, or whizz with a stick blender until smooth. Allow to cool a little before transferring to a sterilised jar and sealing.
Curd will keep for 1 month in the cupboard, 3 months in the fridge. Once opened, keep in the fridge and eat within 10 days.
Recipe: Jenny Chandler