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Lemon Curd

We have lots of fabulous eggs at this time of year with the hens and ducks laying for all they’re worth. So it’s this time of year that I make lemon curd. It’s the most fantastic yellows orange colour from the  egg yolks and there is nothing in the shops to compare with the flavour of this home-made delight!

Jars of home-made lemon curd

Jars of my home-made lemon curd

Serve it on hot toast, use it as topping for cakes, put it in tiny tarts, dollop on porridge, the list goes on and on!

Ingredients

You will need:

  • 2 x 1lb jars with lids, sterilised.
  • The juice and finely grated zest of 3 large lemons, organic of course!
  • 225g organic butter
  • 450g of organic sugar 
  • 5 beaten hen’s eggs (or 3 duck eggs)  

Method

Place the juice, zest, butter and sugar in a pan. Heat very gently and stir (don’t rush this) until the butter and sugar have dissolved.

Remove the pan from the heat and strain in the beaten egg.

Put back on a gentle heat, stirring so the mixture doesn’t catch on the bottom of the pan.

Cook gently until the curd coats the back of a wooden spoon, starts to thicken, and sets!

Jar up the curd into hot jars and seal with a disc of waxed paper and a tight fitting lid.

This will keep for a month refrigerated, although we’ve never been able to test this!

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