Sunday, 21 September 2008

Lemon Curd

I'm a big fan of anything "citrusy" and i've been meaning to make this for some time. It was very easy to make and tastes great. The recipe is easily doubled.

This curd will keep unopened in a cool dark place for 3 months (ideally a fridge). Once opened, it'll keep for a week or so in a fridge.

You need:

3 Lemons - unwaxed
200g Caster Sugar
115g unsalted Butter - diced
2 large Eggs - free range ones give better colour
2 large Egg yolks

Wash the Lemons, then finely grate the yellow rind. Place the rind into a heatproof bowl. Now juice the lemons and add the juice to the rind.

Place the bowl over a pan of gently simmering water ensuring that the bottom of the bowl doesn't touch the water, and then add the Butter and Sugar. Important that you use a double boiler method to do this, otherwise you run the risk of curdling your curd! Stir until both Butter and Sugar are melted/dissolved.

Whisk the Eggs and the Yolks lightly, then pour them through a sieve into the Lemon mixture, whisking gently. Once combined, stir continuously over the heat until the mixture thickens and lightly coats the back of a spoon. You'll know it's at the right consistency when you can dip a spoon in and then drag your finger over the back of the spoon - it should leave a clear trail.

Remove the pan from the heat and then pour the curd into warm, sterilised jars. Cover and seal.

Makes 1lb Lemon Curd.

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