The method I use is from Stephanie Alexander and it simplifies the whole curd making procedure so that anyone can make this is luscious treat in under 15 minutes!
4 egg yolks
150 grams caster sugar
100 mls lemon juice
70 grams butter, cut into small cubes
Place the egg yolks and sugar into a bowl and beat using an electric mixer until the sugar has dissolved. You'll know when the sugar is dissolved when the mix no longer feels gritty when rubbed between your finger tips.
Put this mixture in a small saucepan along with the lemon juice and butter and place over a low heat. Whisk constantly until it almost reaches boiling point - you'll notice that it will begin to thicken quite quickly and at this stage take it off the heat. At this stage it will have the consistency of a thick custard.
Once off the heat, whisk again and then pour it immediately into hot, sterilised jars. Seal and allow to cool and then store in the fridge.
Pixie from You Say Tomahto, I Say Tomayto and Rosie from Rosie Bakes a Peace of Cake are co-hosting an event called Putting Up in which we're asked to share our favourite preserve - I hope they will enjoy this tangy offering.