LEMON CURD
Ingredients
2-3 lemons - unwaxed
90g unsalted butter, cut into cubes
200g caster sugar
3 large free-range eggs
90g unsalted butter, cut into cubes
200g caster sugar
3 large free-range eggs
Method
Grate the rind of the lemons and put into a bowl along with the sugar and the strained lemon juice. Stir to dissolve the sugar.
Place over a pot of simmering water add the butter and stir until it dissolves with the juice of the lemon.
Whisk the eggs and pour them through a sieve directly into the lemon mixture. Stir steadily until the mixture thickens. DO NOT ALLOW IT TO BOIL.
Pour the curd into a clean jar or pot and cover and chill in fridge for up to a week.
Place over a pot of simmering water add the butter and stir until it dissolves with the juice of the lemon.
Whisk the eggs and pour them through a sieve directly into the lemon mixture. Stir steadily until the mixture thickens. DO NOT ALLOW IT TO BOIL.
Pour the curd into a clean jar or pot and cover and chill in fridge for up to a week.
Comments
To download printable version of this recipe click here