Lemon Curd
If you are thinking of starting to make preserves then lemon curd is the perfect one to start with. It keeps about 3 weeks in the fridge or 3 months in the freezer.
Delicious with scones, in pastry or on toast.
Lemon Curd
Perfect start to learn about preserving. Delicious with scones, in pastry or on toast.
Ingredients
- 150 ml lemon juice you will probably need 4 or 5 lemons depending on how juicy they are
- 100 g butter
- 250 g castor sugar
- 3 eggs
Instructions
- Wash your lemons and grate the zest of each lemon. Squeeze and strain the juice of the lemons (measure 150ml).
- In a large saucepan (or double boiler), place the lemon zest, lemon juice, butter and sugar. Warm gently, stirring all the time, until the butter has melted and the sugar has dissolved. Do not allow this mixture to boil.
- In a separate bowl beat your eggs lightly. Add the eggs to the lemon mix and stir constantly with a wooden spoon.
- If using a bain marie or double boiler, keep stirring the mixture, over the heat, as it gradually thickens to reach a coating consistency.
- If you are doing this directly on the hob, make sure that your heat is turned to the minimum and keep stirring vigorously to prevent the mixture from over heating. This method is much quicker but be careful not to let the mixture boil or it will curdle.
- Once the mixture reaches coating consistency sieve the curd and pour into sterilized jars. (Sterilize jars on dishwasher hot wash or bake for 30 minutes in 100°C oven, leave to cool before bottling)
- Lemon curd must be kept in the fridge, and will last for 2-3 weeks. If you want to keep it longer, store in a plastic container in the freezer for up to 3 months.