Spring isn’t really a great time for making jams or chutneys as there isn’t much in season, however lemon curd is a little treat you can make any time of the year.
This is a classic Delia recipe and makes enough for one jar. Just double or triple it to make a bigger batch.
Beat the eggs in a heat proof bowl and then whisk in the juice of the lemon. Stir in the sugar and the grated lemon rind. Add the butter to the mixture in small cubes and place the heat proof bowl above a pan of simmering water.
The butter should start to melt slowly and the sugar should dissolve. You want to heat it very gently so the eggs don’t scramble. Keep stirring it regularly until it thickens up, which takes about 20 mins.
This simple lemon curd recipe forms the basis of many lovely desserts, such as lemon meringue pie and tarte au citron, however I think it’s simply delightful on a slice of toast for breakfast.