My eldest daughter came home from school super chuffed with herself that she loved something new that she tasted in school – lemon curd, so we had to get some! Instead of buying some we made some together and helping mummy in the kitchen is always fun!
Its so easy to make and I have made it several times over the years but this is my favourite recipe, Homemade lemon curd is quick and easy and so much more mouthwatering than the shop-bought variety.

There are some pretty amazing benefits from eating lemons, here are just a few……

Lemons are rich in vitamin C and flavonoids that work against infections like the flu and colds.

Your liver loves lemons: “The lemon is a wonderful stimulant to the liver and is a dissolvent of uric acid and other poisons, liquefies the bile,” says Jethro Kloss in his book Back to Eden. Fresh lemon juice added to a large glass of water in the morning is a great liver detoxifier.

Lemons have powerful antibacterial properties; experiments have found the juice of lemons destroy the bacteria of malaria, cholera, diphtheria, typhoid and other deadly diseases.

Lemons contain 22 anti-cancer compounds, including naturally occurring limonene; oil which slows or halts the growth of cancer tumors in animals and flavonol glycosides which stop cell division in cancer cells.

Read more: https://www.healthambition.com/health-benefits-lemons/

http://www.care2.com/greenliving/16-health-benefits-of-lemons.html#ixzz35HDSrNsn

 


Recipe – Lemon Curd


Ingredients

*  4 unwaxed lemons, zest and juice

*  200g/7oz unrefined caster sugar

*  100g/3½oz unsalted butter, cut into cubes

*  3 free-range eggs, plus 1 free-range egg yolk


How to

Put lemon zest and juice, the sugar and the butter into a heatproof bowl.
Sit the bowl over a pan of gently simmering water, making sure the water is not touching the bottom of the bowl.
Stir the mixture every now and again until all of the butter has melted.

Lightly whisk the eggs and egg yolk and stir them into the lemon mixture.

Whisk until all of the ingredients are well combined, then leave to cook for 10-13 minutes, stirring every now and again, until the mixture is creamy and thick enough to coat the back of a spoon.
Remove the lemon curd from the heat and set aside to cool, stirring occasionally as it cools.
Once cooled, spoon the lemon curd into sterilised jars and seal.
Keep in the fridge until ready to use.

Ta Da!

Food photographer Hertfordshire UK

Food Photographer Hertfordshire