Lemon curd

I Just went for, what's known on twitter as a #deathwalk with Bear to a the local mini Co-op.

It was raining and actually quite nice, though a little cold. Lovely to see a tree on the roundabout, and through peoples windows are lots and lots of Christmas lights. It took us a long time, but it was nice.

We're on the side of a hill, and we can see way across a valley for miles, and predominantly the homes we can see have chosen blue Christmas lights. Pretty.

I've used this recipe for years. The thing is to play with it. Take a little out, and add something that makes it distinctive for you.
 

Lemon Curd

Makes three 1 lb jars

Ingredients

 Grated zest and juice 4 large juicy lemons
 4 large eggs
 12 oz (350 g) golden caster sugar
 8 oz (225 g) unsalted butter, at room temperature, cut into small lumps
 1 level teaspoon of flour


Begin by lightly whisking the eggs in a medium-sized saucepan, then add the rest of the ingredients and place the saucepan over a medium heat. Whisk continuously using a balloon whisk until the mixture thickens – about 7-8 minutes.

Lower the heat to low, and let it simmer for a  minute, continuing to whisk. After that, remove it from the heat. Now pour the lemon curd into the hot, sterilised jars, filling them as full as possible, cover straight away seal while it is still hot and label when it is cold. It will keep for several weeks, but it must be stored in a cool place.