Wednesday, 19 March 2008

Lemon curd recipe

>The best recipe I've found over the years, and the only one I use now. Try it - you'll never use another, or buy lemon curd again. It's quite versatile in the kitchen too - add to meringues with cream, lemon curd tarts, add to double cream and/or yoghurt and make ice cream, or just eat it out of the jar with a teaspoon :0)

Lemon curd

Juice and grated rind of 5 -6 large juicy lemons

5 -6 new laid eggs

8oz unsalted butter

1 1/4lbs sugar, caster or granulated

Grate the rinds finely from the lemons and put in a bowl, then juice the lemons well and add the juice, strained. chop the butter and add to bowl, along with the sugar. Place the bowl over a pan of simmering water, and stir regularly until the sugar is dissolved and the butter melted. Beat the eggs well, and pour through a sieve into the bowl; stir frequently until mixture thickens to coat the back of the wooden spoon, then pour into hot jars. Leave to cool, covered with a tea towel, then seal and label.


Pixiedust said...

Thanks for the recipe. Will be making this one. How long does it keep?

MrsL said...

It needs to be kept in the fridge, as it has fresh eggs and cheese in it - covered with a seal or jar lid up to 6 weeks, I would say. Bet you can't make it last that long!!!! :0)

Val Grainger said...

Thank you for this recipe....I am buying my lemons in a while and making it tonight!.........I just love lemon curd!(and need something to use up the egg mountain!)

MrsL said...

Hi Val! Shouldn't you be stuffing sheep?!!!