Lemon Curd recipe
| Serves | 2 |
| Prep time | 15 minutes |
| Cook time | 20 minutes |
| Total time | 35 minutes |
| Meal type | Condiment |
| Allergy list | Egg, Milk |
| Misc | Serve Cold |
| Region | British |
| Description | A tangy home-made Lemon Curd that is perfect on toast, crumpets, muffins and in cakes and bakes. |
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Please note: only the ingredient list has been updated, you will need to allow for different cooking times, temperatures and quantities in each step.
Ingredients
- 4oz butter
- 8oz caster sugar
- 4 lemons (finely grated zest & juice)
- 4 eggs (beaten)
- 1 egg yolk
Directions
Step 1
Place a heatproof bowl over gently simmering water in a large saucepan, making a bain-marie.Add the butter and melt it slowly, then add the sugar and make sure it is dissolved before adding the lemon zest, juice and the eggs.
Step 2
Stirring all the time, making sure the water does NOT boil, cook the mixture for about 10 to 20 minutes; the curd is ready when it is as thick as double cream and it coats the back of the wooden spoon.
Step 3
Pour into hot sterilised jars immediately and seal. It thickens on cooling. Store in the fridge or in a cold pantry for up to 4 weeks. Once opened, the lemon curd must be kept in the fridge.
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