Zingy Home-Made Lemon Curd
Zingy Home-Made Lemon Curd - I also add the zest for a slightly more lemony tang..............served in a vintage pressed glass bowl.
Zingy Home-made Lemon Curd Recipe
4 ozs butter (110g)
8 ozs sugar, caster sugar is best (225g)
4 lemons, finely grated zest and juice of
4 eggs, beaten
1 egg yolk, beaten
Place a heatproof bowl over gently simmering water in a large
saucepan, making a bain marie.
Add the butter and melt it slowly, then add the sugar and make sure it
is dissolved before adding the lemon zest, juice and the eggs.
Stirring all the time, making sure the water does NOT boil, cook the
mixture for about 10 to 20 minutes; the curd is ready when it is as
thick as double cream and it coats the back of the wooden spoon.
Pour into hot serilised jars immediately and seal.
When cold, store in the fridge for up to 4 weeks maximum.
It thickens up on cooling.
Comments and faves
Acquired Life (15 months ago | reply)
Looking at this is making my mouth water for that clean sharp taste of lemon, mmmm!
Acquired Life and Meighan added this photo to their favorites.
Kelley and Russell (15 months ago | reply)
Kelley and Russell (15 months ago | reply)
recipe?
French Tart (15 months ago | reply)
Many thanks!
French Tart (15 months ago | reply)
Thanks for the 1 out of 5 award!
And yes, the recipe!! I will add it now!
Thanks, Karen
French Tart (15 months ago | reply)
I added the recipe now!
HERR MONSTERFROSCH (15 months ago | reply)
CONGRATS!!!
YOUR PIC IS THE CHOSEN 1 OUT Of 5 !!!
THE ****4 Star Fridge & Gourmet Food **** GROUP
©EpicureanPiranha ~ (15 months ago | reply)
Seen in Culinary Art & Gourmet Tastes. Thanks for sharing.
DigiDi (15 months ago | reply)
Looks Delicious!
Seen: Menu Magic!
Thank You For Posting Your
Flavorful Pictures With Us!
The Nostalgia Fairy (15 months ago | reply)
Mmmmmmm......home-made lemon curd is divine:))
French Tart (15 months ago | reply)
I LOVE it Sandi - we have been having it every morning on toast!
{Susan Wolfe} (14 months ago | reply)
Rich and heavenly - always best, the homemade. Butter and extra egg are bliss. We get this awfully colored, mean stuff imported in jars. I've made it scratch twice - what a difference - and no less golden and blazing when natural. Wish I had some now, smeared on a simple pound cake or biscuit with my afternoon Assam. : )