Thursday 8 September 2016

Lemon Curd


This lemon curd recipe is foolproof, it is from one of my Mum’s old recipe books entitled “Jams and Preserves” she has been using this recipe for as long as I can remember. There is nothing more comforting than eating homemade lemon curd on warm toasted bread. This is the recipe that was used to make the lemon curd for the wedding cake. It is definitely worth having a go at making  as it is so simple but tastes 100% better than shop bought curd.


Makes: 4x250g jars


Equipment:
  • Heavy based saucepan
  • Large glass bowl
  • Fine sieve
  • Glass jars
  • Spoon/ladle


Ingredients:
  • 3 large lemons, rind and juice
  • 250g unsalted butter
  • 500g caster sugar
  • 5 large eggs, beaten


Method:
  1. In a saucepan bring water to a simmer, place the bowl on top and use as a ‘bain marie’
  2. Place the lemon juice, rind, butter and sugar in the bowl, melt until fully combined
  3. Gradually sieve in the eggs, making sure to mix at the same time
  4. Once all of the egg has been sieved leave the mixture to thicken, stirring occasionally
  5. The curd will be ready once it is thick enough to coat the back of a spoon
  6. Ladle the curd into sterilised jars and firmly close the lids
  7. The curd will keep up to 3 months in the fridge unopened and lasts 1-2 weeks once opened.

Top tip: How to sterilise jars; Preheat the oven to 120 degrees Celsius. Meanwhile, wash the jars in hot soapy water to remove any undesired smells or labels. Once washed place the jars in the oven and leave until they are fully dry. Et voila, your jars are ready to use for curds, jams, chutneys etc.


-CookmansCreations

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