Tuesday, 15 June 2010

Lemon Curd

I love things that can be opened, dolloped in, baked in or spread over anything that needs zinging up. Lemons in this house don't last long...

Juice and zest of 4 large lemons
4 eggs (medium to large)
360gr of caster sugar
230 gr of unsalted butter, chilled and cubed

Makes 3 x 190gr jars

1, Place the eggs in a saucepan and whisk (a balloon whisk is best for this), add in everything else and put over a low heat and whisk until the butter has melted.

2, Turn the heat up to medium and continue whisk vigorously for 5-8 minutes. It should start to thicken. Don't let it get too hot or the eggs may split!

3, When it gets to the consistency of lightly whipped double cream then remove from the heat and carry on whisking for a couple of minutes. You can pass it through a metal sieve to get rid of the zesty bits, just work it through with a wooden spoon. Seal into sterilised jars and keep in the fridge. It should last for around a month unopened, or a week once the jar is opened.

This truly is an amazing thing to keep in the fridge. It gets smoothed onto toast in the morning, makes a great base for lemon meringue pie, is amazing swirled into the tops of blueberry muffins before baking and is brilliant even on porridge!

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