Sunday, 25 May 2014

Lemon Curd

As promised, here is my recipe for Lemon Curd. This is very easy to make and is truly delicious. It makes around 500 grams which is about one and a half jars. It made enough to make 6 individual cheesecakes (see recipe under Fast Lemon Cheesecake).

Lemon Curd

2 whole eggs and 2 egg yolks
3/4 cup of caster sugar
80 grams unsalted butter
zest and juice of two lemons

This is all you need
Keep whisking until it thickens
  • In a medium saucepan whisk 2 whole eggs and 2 egg yolks with caster sugar until light and smooth.
  • Add butter,lemon juice and zest, and heat over a low flame beating continuously until it thickens. This will take between 5 - 8 minutes. 
  • strain the curd through a sieve and then bottle in a clean sterilised jar. 
  • Cover and refrigerate. This will keep for a couple of weeks in the fridge -  if you have will power.
I use the curd to fill sweet pastry cases too. yum!

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