Lemon Curd
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 :-)
Lemon Curd
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 :-)
Cooking Instructions
- 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.
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