Lemon Curd

Easy peasy Lemon Squeezy!
My favourite ingredient  ~. great for ice cream, cakes, tarts, stirred in yoghurt, mixed with meringue and more….

Makes just over 1ltr.

grated zest and juice 4 large juicy lemons
4 large eggs
350 g golden caster sugar
225 g unsalted butter, at room temperature, cut into small lumps
1 level dessertspoon cornflour

3 x 350 ml capacity jars, sterilised.  Or equivalent.

Lightly whisk the eggs in a medium-sized saucepan, then add the rest of the ingredients and place the saucepan over a medium heat.

Whisk continuously using a balloon whisk until the mixture thickens – about 7-8 minutes.

Reduce heat to its minimum setting and gently simmer for a further minute, continuing to whisk. After that, remove it from the heat.

Pour the lemon curd into the hot, sterilised jars, filling them as full as possible, cover straightaway with waxed discs, seal while it is still hot and label when it is cold.

This will keep for several weeks, but it must be stored in a cool place.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s