Friday, December 17, 2010

Lemon Curd

Lemon Curd Recipe

220g butter, diced
1 1/2 cups caster sugar
Finely grated zest of 1 lemon
1 1/4 cups lemon juice (about 6 juicy lemons), strained
6 large eggs

Place the butter, sugar, lemon zest and juice in a heatproof bowl over a pot of boiling water (or double boiler). Heat over medium heat until the butter has melted. Whisk the eggs in a seperate bowl and stir them into the butter mixture. Over a gentle heat, stir constantly with a wooden spoon, until mixture thickens enough to coat the back of the spoon, about 3-5 minutes. Make sure the mixture does not boil. It's ready when the lemon curd holds a line when you run your finger across the back of the coated spoon.

Remove from the heat, and quickly pour the hot mixture through a strainer into a clean jug to remove any lemon zest and flecks of egg white, then pour it into hot sterilized jars (about 4) and seal. This will keep for several weeks in fridge.

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