Sunday, August 31, 2014

Lemon curd.

Lemon Curd

I remember my Sister R patiently stirring her pot to make the most delicious lemon curd.

You will need 250 grams sugar, zest and juice of 2 lemons, 60 grams of butter and 2 eggs. 

In your sauce pan, boil some water.

Put all the ingredients  (NOT the eggs) in a pan smaller than your sauce pan. Make sure your small pan doesn't touch the water.

Turn the heat down, and gentle stir until the sugar is melted. Be very patient.

Break eggs in a bowl, stir into the mixture.

Stir eggs gently, it will curdle if you rush it.

The mixture will thicken.

Don't touch it or it will burn you.

Cool down slowly.

Will keep in the fridge for 2 weeks.

served with bread or scones for afternoon tea as an alternative to jam, or used as a filling for cakes and tarts.


Stay mellow with yellow!

1 comment:

Leovi said...

Thanks Ann for this rich lemon curd!