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Lemon Curd Recipe

Written on Tuesday, December 13, 2016 | 7:30:00 PM


Ingredients : 
- 4 eggs
- 4 egg yolks
- 200g caster sugar
- 6 lemons, juice of all 6 and zest of 3
- 150g unsalted butter, cut into small cubes

Preparation Method :
1) Sterilise the jam jars. First wash the jars in soapy water and rinse them in clean warm water. Put them in a low oven (140°C/Fan 120°C/Gas 1) for half an hour to dry completely.

2) Whisk the eggs and egg yolks in a large heatproof bowl until well combined. Add the sugar and stir in the lemon juice and zest. Add the butter and set the bowl over a saucepan of very gently simmering water, making sure the bottom of the bowl doesn’t touch the water.

3) Stir the mixture with a wooden spoon for 5 minutes until the butter melts, then cook for 10–12 minutes, whisking constantly. The lemon curd should have the consistency of custard and leave a light trail when the whisk is lifted. It will continue to thicken in the jars.

4) Pour the hot lemon curd into the warmed, sterilised jars and leave to cool. Cover the curd with a disc of waxed paper or baking parchment and seal with a lid. Keep in the fridge and use within 2 weeks.


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