Reaching the final of Masterchef 2007 was a rollercoaster of emotion, with huge highs and lows, but I loved every minute and learnt a huge amount. I owe a great deal to John and Gregg who had faith in my ability when I did not believe in myself. Since competing on the programme my life has changed considerably. I now write cookery columns for two magazines, give cookery demonstrations and am just working on my 13th cook book - unlucky number for some but not for me!!! I love all forms of country cooking, using seasonal and locally sourced produce. This blog is to enable me to share with you a few of my recipes and baking ideas. Enjoy Hannah xxxx

Thursday, 1 March 2007

Christine's LEMON CURD
Makes 1 pound of curd

4 oz butter
8 oz sugar
6 tbsp lemon juice (I use a large old tablespoon)
Grated rind of 3 large lemons
3 eggs beaten - I use large ones, double yolks if possible

Place butter, sugar, lemon juice and rind in a large bowl. Cook uncovered on full power (650 watt) for 3 minutes stirring half way through. Beat eggs into mixture gradually but quickly using a balloon whisk. Make sure it is well blended. Cook for 5 minutes or until lemon curd thickens. CHECK AND STIR EVERY MINUTE - DO NOT ALLOW TO BOIL (or you will have lemon scrambled egg!) Allow to cool a little then put into a clean jar or two. Happy cooking - the smell when you are making this is divine!


Colin said...

This looks great and the recipe has the added benefit of using good old ounces!! Not those horrible metric thingys.

I will be making a pot or two this week end.

Colin said...

Well I made some today and WOW it's wonderful. Very easy to make. Ideal for a topping on real dairy ice cream, thick yoghurt or on fresh bread and butter. But best of all by the spoonful straight from the jar.
I shall be entering a jar or two of this in our village horticultural and craft show in July. It's sure to win a place.

Colinh said...

I made a couple of jars and entered them into the village show. I won second prize which was great. I made one jar using just egg yolks.Thats the one that won. The result is a much stiffer and very yellow curd. (if using free range eggs).