Spiced lemon curd
Ok, so this recipe is for winter spiced lemon curd with cinnamon and vanilla, and it’s yummy scrumboes! Let me say here and now that those words are not mine (heaven forfend). The description comes from my good chum Sian Louise Parker who gave me the recipe.
It makes about 700g which is quite a lot – over twice the amount shown in my Kilner jar there.
Grated zest and juice of 3 lemons
4 Eggs, beaten and strained
350g Caster Sugar
100g Unsalted Butter
6 whole cloves
1 x 5cm piece cinnamon stick
2 Star Anise
1/4 tsp vanilla extract
Put all the ingredients into a heatproof bowl set over a pan of simmering water and stir until the sugar has dissolved.
Continue cooking the curd for 20-30 minutes, or until thickened. Do not boil, or you’ll end up with sweet scrambled eggs!
Strain into sterilised jars. Leave to cool before dealing tightly. This curd will keep for 2-3 weeks in the fridge.
You can leave out the cinnamon and cloves if you want a more traditional curd, which still tastes ‘yummy scrumboes’.