Home made organic lemon curd with organic essential oils

Lemon curd is one of my favourite toast and crumpet toppings. It’s really easy to make at home and, for added zing, why not add a drop of organic distilled lemon essential oil to the mix?

Traditionally for this recipe you’d use the same amount of lemons as eggs but we decided to experiment in order to incorporate our distilled lemon organic essential oil and, amazingly, it worked rather well so here goes:

This is enough to make approx 4 small jars or 2 large jars (mayonnaise size) so add more, or less as required.

Equipment
Lemon juicer
Grater
Small mixing bowl (for beating eggs)
Whisk
Medium to large mixing bowl or double saucepan
Double saucepan or saucepan large enough to hold mixing bowl
Jam jars (sterilised)
Sterilising solution (optional)

Ingredients (try to use organic if possible)
Grated rind and juice of two unwaxed lemons
4 eggs, beaten
100g/4 oz butter
450g/1lb granulated sugar
1 drop of organic distilled lemon essential oil

To make:
First, sterilise your jam jars. There are two ways to do this – sterilising solution or heat.

There are lots of sterilising solutions available from good kitchen shops, chemists and department stores – in fact, if you have babies you can use the same sterilising solution that you use to sterilise their bottles.

Using the oven method, thoroughly wash your jars in hot water then turn them upside down on a rack in the oven and let them drip dry at a temperature of 140C/275F/Gas1 for around 30 mins whilst you’re making the lemon curd.

While your jars are being sterilised, heat enough water in your saucepan so that when you put the mixing bowl in it, the water will rise approx two thirds of the way up the sides of the bowl. The water needs to be at simmering temperature for the duration of the curd making.

While the water is heating, finely grate the zest of your two lemons, then juice them. Beat the eggs and measure out your sugar and butter.

Once the water is simmering put the medium sized mixing bowl inside the saucepan then add all the ingredients at once, including the organic distilled lemon essential oil.

Stir the ingredients together until the sugar and butter have dissolved and continue to heat, stirring from time to time until the curd thickens. During the heating process you may see blobs of white in the mixture – this is egg white separating so just stir this back into the mixture to maintain an even, rich, golden yellow colour. Once the curd has thickened to a jam like consistency – basically, if you think it’s thick enough to spread on toast - then it’s time to remove it from the heat and pour or spoon into your jam jars and seal.

Allow to cool to room temperature then store in the fridge.