My favourite Aunty’s Lemon Curd

You know how you’re not supposed to play favourites in a family? Well, I totally have a favourite aunty. And it’s my Aunty Julie. She’s the queen of making the perfect chicken schnitty, and she’s also known for making the best lemon curd.

Mum and I made a big batch of the good stuff the other week and it turned out perfectly. Aunty Julie swears by not doubling the mixture- mum decided to test her sister’s method and of course we failed. Always trust your favourite aunty.

This recipe is super easy, no fuss and tastes super lemony with the added bits of zest. Just make sure you don’t double that mixture and persist with making small batches (even if you wanted to make 10 jars like us!)

Ingredients

• 3 tablespoons soft butter
• 3/4 cup of sugar
• Juice of 2 lemons
• Zest of the 2 lemons
• 2 eggs- beaten
• 2 medium sized Sterilised jars

Method

1. Melt butter in a saucepan over medium heat. Add the sugar, lemon juice and zest of 2 lemons. Once it has all combined and sugar has dissolved, take off the heat.
2. Wait until the mixture has become luke warm (if I’m in a rush I sit the saucepan in a bowl of cold water so it cools a bit quicker).
3. Once its luke warm, pop it back on a stove and stir mixture over low heat. Add the eggs and continue to stir with a wooden spoon until mixture thickens (at least one minute).
4. Let the mixture cool and then place into sterilised jars.
5. Enjoy on pretty much anything!