Sunday, 15 December 2013

Lemon Curd

I love lemon curd, It’s not as sweet as jam and marmalade.  However it is a last minute make and needs to be kept in the fridge, so if you’re giving this as a present think carefully about who you will give it too as some people don’t like their jams/curds kept in the fridge. 



For this you will need:

4 Lemons {juice and zest}
100g Unsalted Butter cut in cubes
200g caster Sugar
3 large or 4-5 small eggs plus one egg yolk

To make the lemon curd:

Weigh out all your ingredients

Put the butter and lemon juice, zest and sugar in a heat proof bowl

Bring to the boil a pan with a small amount of water then turn the heat right down, to around number 1 {electric} and let the boil drop so it’s just burbling occasionally.

Place the bowl over the pan of water and wait for the butter to melt, stir very occasionally. 

Lightly beat the eggs before adding them to the bowl stirring until well combined. 

Leave the mixture to cook for 10-13 mins although it may take longer, the curd should coat the back of a spoon when it’s cooked.  You may wish to stir once during the cooking time. 


Remove from the heat and leave to cool, remember to stir at regular intervals so it doesn’t fully set.  When cook spoon into sterilised jars {microwave them for 1 min} and seal before storing in the fridge.  You must label the jars before you put them in the fridge.


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Please feel free to leave constructive criticisms and links to websites/tutorials where I can learn to do things better