Nigel Slater writes for the Guardian/Observer and his lemon curd recipe looks delicious
LEMON CURDWith all that sugar in it, it should last a couple of months. Nigel Slater also has a recipe for lemon curd and orange parfait.
Most lemon curd recipes instruct you to stir the mixture with a wooden spoon. I find that stirring lightly with a whisk introduces just a little more lightness into the curd, making it slightly less solid and more wobbly.
Makes 2 small jam jars
zest and juice of 4 unwaxed lemons
3 eggs and 1 egg yolk
Put the lemon zest and juice, the sugar and the butter, cut into cubes, into a heatproof bowl set over a pan of simmering water, making sure that the bottom of the basin doesn't touch the water. Stir with a whisk from time to time until the butter has melted.
Mix the eggs and egg yolk lightly with a fork, then stir into the lemon mixture. Let the curd cook, stirring regularly, for about 10 minutes, until it is thick and custard-like. It should feel heavy on the whisk.
Remove from the heat and stir occasionally as it cools. Pour into spotlessly clean jars and seal. It will keep for a couple of weeks in the refrigerator.
I love lemon curd. Rather than maple syrup on pancakes, I would spread lemon curd on it. I also like it with lemon juice sprinkled lightly with sugar.