Monday, February 12, 2018

Lemon Curd Recipe

 When Worlds collide..................

I had some excess fresh eggs and Pancake Tuesday was looming. Don't you love some religious events?

Lemon Curd was an obvious solution. Any I scored a number of lemons and started the process. It is a rich product due to the butter and egg yokes but the taste is off the scale. Just the job for some pancakes.



4 unwaxed lemons, zest and juice
300g/7oz unrefined sugar
100g/3½oz unsalted butter, cut into cubes
6 free-range eggs yolks


Put the lemon zest and juice, the sugar and the butter into a heatproof bowl.
Sit the bowl over a pan of gently simmering water, making sure the water is
not touching the bottom of the bowl. Stir the mixture every now and again until
all of the butter has melted.

Lightly whisk the eggs and egg yolk and stir them into the lemon mixture. Whisk
until all of the ingredients are well combined, then leave to cook for
10-13 minutes, stirring every now and again, until the mixture is creamy and thick enough to coat the back of a spoon.

Remove the lemon curd from the heat and set aside to cool, stirring occasionally
as it cools. Once cooled, spoon the lemon curd into sterilised jars and seal.
Keep in the fridge until ready to use.

It sets more as it cools.

It should keep for up to three weeks in the fridge. (In most homes it does not last the three weeks!)

The product is a little dark. This is because I used unrefined cane sugar, rather then that white muck. It has a much better flavour.

The result was totally delicious. Try it.