Lemon Curd
This recipe for homemade lemon curd results in a velvety smooth spread with the perfect balance of sweet and tangy flavors. Made with fresh lemon juice and zest, eggs, butter, and sugar, this citrusy delight is perfect for spreading on toast, scones, or as a filling for cakes and pastries. The process of slowly cooking the mixture over simmering water allows the flavors to meld together, creating a rich and luscious curd that is sure to brighten up any dish. Enjoy the vibrant taste of sunshine in every spoonful of this decadent lemon curd!
— Constant Cookbook
Ingredients
- 4 lemons, rind and juice (if you have a proper rinder, use it as it gives nice long strands of rind)
- 4 eggs, beaten
- 110g/4oz butter, melted
- 450g/1lb sugar
Instructions
- Microwave the butter - or alternatively if you have butter at room temperature already, this will be fine. This is only in view of speeding up the heating process, it doesnt affect the flavour if you chose to use cold butter!
- Put the sugar, rind, butter and beaten egg into a large basin on top of a pan of simmering water (high heat).
- Stir with a wooden spoon until thick (curd coats the back of spoon and liquid is clear). This will take approx. 30 mins.
- Pour into warm, sterile jars; seal & label.
Yield
Makes 2 jars
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