31 Jan 2013

Homemade Lemon Curd

I can't believe I have never made lemon curd before.  It is SO much tastier than shop bought, plus ridiculously easy and quick to make.  It is such a refreshing change from the heavy, stodgy food at this time of year and it is going to take a lot of willpower not to just eat it from the jar with a spoon...
To make enough lemon curd to fill a 500ml jar you need to put the zest and juice of four lemons, 200g caster sugar and 100g unsalted butter cut into cubes into a heat proof bowl.  Place the bowl over a pan of simmering water, ensuring that the bottom of the bowl doesn't touch the water.  Stir occasionally until the butter melts.

In a bowl lightly whisk three of the eggs and the yolk from the fourth (discarding the white).  Add to the lemon mixture and whisk until well mixed together.  Cook for 10-15 minutes stirring occasionally. 

Once the mixture has thickened, take off the heat and leave to cool and once cool, pour into a sterilised jar and keep refrigerated. 

Source BBC.
Enjoy the lemon curd spread on toast, swirled through greek yoghurt or drizzled onto sponge cake.  I will be using it in some future recipe posts which I'm very much looking forward to trying.


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