Thursday, 5 September 2013

Homemade lemon curd

So simple to make, and incomparable to anything you can buy. This is my jar ready for the show, using the tried and trusted recipe I've used for years.

6 good lemons, zested and squeezed
4 oz butter
1 1/4lbs caster sugar
6 fresh eggs, lightly beaten

Put the zest, juice, butter and sugar into a bowl over a pan of simmering water and leave until sugar dissolved and butter is melted, stirring well to combine.  Add the eggs, straining them through a sieve into the bowl, stir well and heat until thick enough to coat the back of the wooden spoon - don't let the water boil or the eggs might curdle. When thickened, pour into prepared jars, seal and label. Keep in the fridge, makes a wonderful present :)

Also got these done - redcurrant and apple jelly and a Swiss roll - will need to make sure all the jars are shiny clean and tidily labelled :0


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