Lemon Curd

Name: Lemon Curd
Total time: 600 s
Cuisine: American
Ingredients: 6 medium sized lemons,; 8 egg yolks; 1 whole egg; 1 cup sugar; 1 good pinch of sea salt flakes; 1 1/2 stick unsalted butter , in small pieces; 3 cup hot water; 1 tsp white vinegar; 3 cup (28 oz.) capacity jar -something between a pint jar and a quart jar.; 1 wax paper disk, or small piece plastic wrap; 1 cellophane jar cover and elastic or lid to fit the jar

Celeste @celeste_xtina_C00K5

Essex

I love this stuff, and since I made two pavlovas today...one of them burnt!... I had eight egg yolks leftover. Never one to throw food in the bin I made a big jar of lemon curd. Yummy childhood memories right here. Nice on fresh bread or with whipped cream in a sponge cake :-)

Celeste @celeste_xtina_C00K5

Saved

Ingredients

10 mins

6 mediumsized lemons,
8egg yolks
1whole egg
1 cupsugar
1good pinch of sea salt flakes
1 1/2 stickunsalted butter , in small pieces
What you will also need
3 cuphot water
1 tspwhite vinegar
3 cup(28 oz.) capacity jar -something between a pint jar and a quart jar.
1wax paper disk, or small piece plastic wrap
1cellophane jar cover and elastic or lid to fit the jar

Saved

Steps

10 mins

1

Heat oven to 200C
2

Wash jar and put it in the oven (without its lid) for 10-20 minutes
3

Carefully remove it from the oven and set it aside.
4

Pour hot water over the lemons in a large bowl, add the vinegar and let stand for 30 seconds. This is to remove any wax or detritus from the lemon skin, and releases more juice from the lemons.
5

Dry the lemons, then zest them and then juice them (you will use both)
6

In a medium saucepan, whisk the eggs and sugar lightly.
7

Put the pan on a medium low heat, and add the juice and zest, followed by the butter and salt
8

Bring it up to a simmer and stir it with the whisk until it thickens up (about 15-20 minutes)
9

Pour it through a sieve with quite a wide mesh into a jug, then pour into the jar.
10

Wipe away any spilt curd, place the wax disk on top wax side down, then set aside to cool.
11

Add the lid or cellophane cover, a label (if you want) and refridgerate until cold.
12

Will keep for two weeks in the fridge.