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.