Lemon Curd

Lemon Curd
 
alt

This recipe was uploaded
by mummza

 
To rate this recipe, please sign in.

Ingredients

Ingredients
Method
 
  • 4 lemons
  • 1/4lb butter (unsalted)
  • 1/2lb Caster sugar
  • 3 beaten eggs
Very finely , pare the rind from the lemon , being carefull to avoid the white part.
Cut the peeled rind into very fine strips.

Squeeze the juice from the lemon and strain.

Melt the butter in a double saucepan , add the Sugar , Lemon Juice fine chopped peel and beaten eggs stirring continually until the mixture starts to thicken.

Then stir from time to time untill the mixture coats the back of a spoon.

Bottle in heated jars.



Lemon Curd

Are you sure you want to delete this recipe?

 

 
alt

This recipe was uploaded by mummza

 
 
1/4lb = 4oz = 112g
1/2lb = 8oz = 225g

This recipe was given to me by a lady called Hilary , she was happy for me to 'pass it on ' .
Its a good recipe , it uses less butter than some recipes and the lemon curd that it makes has a decent lemon flavour.

If you do not have a double saucepan then use a heatproof bowl over a pan of simmering water.

Store the jars of Lemon curd IN THE FRIDGE .
I was told by Hilary that she freezes some of the Lemon Curd that she makes and it freezes well.

I generally use golden caster sugar when cooking , but when making the Lemon Curd I have used white caster sugar as I wanted to make sure the lovely yellow colour was kept.

Method


Very finely , pare the rind from the lemon , being carefull to avoid the white part.
Cut the peeled rind into very fine strips.

Squeeze the juice from the lemon and strain.

Melt the butter in a double saucepan , add the Sugar , Lemon Juice fine chopped peel and beaten eggs stirring continually until the mixture starts to thicken.

Then stir from time to time untill the mixture coats the back of a spoon.

Bottle in heated jars.



Show/hide comments

comments powered by Disqus