Monday, 27 January 2014
Homemade Lemon Curd
The following recipe is adapted from both Delia Smith and the WI Home Preservation of Fruit & Vegetables.
Makes 3 1lb/350ml jars
zest & juice of 4 large lemons
4 large eggs
Cut the butter into cubes and melt gently with the sugar in a bowl sat on top (with the water not touching) a pan of gently boiling water.
Whilst the butter is melting, wash then finely zest then juice the lemons, adding this to the butter and sugar when ready. Lightly beat the eggs then add to the rest of the ingredients and whisk gently with a ballon whisk until the mixture starts to thicken. This takes about 20 minutes.
Remove from the heat and pour into sterilised jars as full as you can. Cover the curd with a disk cut out of baking paper whilst still hot and seal with cling film.
Cool then keep in the refrigerator for up to 4 weeks.
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