When I find beautiful, naturally grown local lemons I want to make many different things with them. The first lemons I harvested in our garden on are newly planted lemon tree were a little small. But when I can find large and juicy, one thing I love is lemon curd, and lemon tarts. Using up all the juice and the zest, lemon curd is quite easy to make. When it comes to British recipes I like to use the BBC website as they always have good recipes for the British basics. I started with this recipe and slightly changed it to adjust to my habit of not using half of an ingredient, in particular an egg, and because I didn’t to make meringues to top the tarts.

So here is my recipe of lemon curd. I love how the lemon flavor is not overly compensated by the sweetness and the perfect creamy texture it has.

Lemon curd (makes about 500g, good for 2 medium size tarts)

– 4 lemons, untreated, nor waxed or whatsoever

– 100g of salted butter

– 3 eggs

– 200g of brown natural cane sugar

Take the zests and juice of the lemon. Put in a pan with the sugar and butter and heat until the butter is melted. Remove from the fire and add the eggs. Stir well and put back on a very low fire and stir regularly. Keep cooking and steering once in a while for 15-20min, until very creamy. That’s it.

You can now use directly in your tarts, in cakes or put in glass jars and use as jam…

If you to make a tart, prepare a sablé dough, bake it and then add the lemon curd. Keep refrigerated.

Lemon curd keeps a few days if not jarred. But in both cases in the fridge.