March 24, 2014

Lemon Curd

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Lemon Curd is something I normally shy away from, not because I don't like it, but just because I don't really see it that often and something about the name never seems that appetising to me. 

Occasionally it appears along side some scones in a tiny quant tearoom deep in the cotswolds, or as part of a deconstructed pudding in a London restaurant, but on the whole, its not something you think of that regularly. I thought I would give it a go as a fresh spring time, tea time treat.

Its pretty easy to make and tastes like Greece in the springtime. 

For 2lb of lemon curd you will need..

Either two 1lb jars or one 1lb with two 1/2lb. 
Greaseproof circles
Baking parchment & twine or jam jar lids.

4/5 lemon Juice and zest of all you lemons. 
1 1/4lb sugar (this looks like a lot of sugar, don't be alarmed- its proof that this is a 'treat' recipe!) 
3oz butter
4 eggs

First chop, divide, juice and zest your lemons.

Then put your butter, sugar, lemon juice and zest into a bowl over a saucepan fill with boiling water and let your sugar dissolve and your butter melt. While thats all cooking prepare your jars. 
Place in the oven at about 100 degrees just while you are cooking, this will sterilise your jars so you can then pour your curd straight into them when finished. 

Once your melting mixture is all melted, smelling great and smooth, pass it through a sieve into another saucepan. Next beat your eggs together and then pass them through a sieve into your saucepan to join your melted mixture, then begin to stir on a low heat. 

Keep stirring for about 15 minutes until your curd mixture can coat the back of your spoon.

Remove your jars from the over (carefully as they will be burning hot.) Place onto a wooden board and pour in your curd mixture. Place a greaseproof circle on top and then either place a lid on, or use cellophane and baking parchment to make a more rustic finish to your curd batch.

Great as an easter gift or as a homemade present for Mums out there for Mothers Day next week.

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