Jamie Oliver's Christmas Cookbook
By Jamie Oliver
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- Lemon curd
50 mins plus chilling
Not Too Tricky
makes 1
About the recipe
Lemon curd is a lovely gift and a great condiment to have in the fridge. It’s super-simple and fun to make, and of course tastes way better than your average jarred stuff, especially with an added hit of limoncello – it is Christmas, after all!
Recipe From
Ingredients
6 lemons
400g granulated sugar
6 large free-range eggs
200g unsalted butter
50ml limoncello
Top Tip
This recipe is a wonderful base for you to experiment with all kinds of seasonal citrus fruit. Try removing a little lemon juice and replacing it with lime, clementine, blood orange or even pink grapefruit juice. You’ll get spectacular results.
Method
- Finely grate the zest of 3 lemons into a large heatproof bowl, then squeeze in the juice from all 6 lemons – you want about 200ml in total. Stir in the sugar and sit the bowl over a pan of gently simmering water for about 15 minutes, or until all the sugar granules have dissolved, stirring occasionally. Remove the bowl and leave to cool for a few minutes, leaving the pan of water on the heat.
- In a separate bowl, beat the eggs, then gradually whisk them into the lemon mixture until combined. Sit the bowl back over the pan for another 15 minutes, or until the mixture is thick enough to coat the back of a spoon, whisking regularly. Whisk in the butter, until melted, followed by the limoncello. Remove from the heat and leave to cool, then cover and pop into the fridge overnight to thicken.
- Divide between cute little sterilized jars, label up and get gifting! It will keep for up to 2 weeks in a cool place. Enjoy it on scones, or simple toast, spooned over Pannacotta, or in my Amalfi cake.
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