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!
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!
3 comments:
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.
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.
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).
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