Saturday, 13 August 2011

Lemon curd

  4 Lemons, 4 eggs, 350g caster sugar, double cream, 8oz butter
1) Juice your lemons and set aside in a jug whilst you boil a kettle of water.

2) Whisk the 4 eggs together in a mixing bowl and set the bowl over a pan of boiling water to make a bain marie.

3) Whisk the caster sugar into the eggs and add the lemon juice. Continue to whisk until you cannot see any sugar grains, then add half of the butter and continue to whisk.

4) When the mixture has begun to thicken (about 10-15 minutes), add 2 tablespoons of double cream and continue to whisk until the lemon curd is thick enough to draw a line through it with a spoon. Take from the heat and whisk through the remaining butter to make it glossy.

Pour into hot, sterilised jars and allow to cool completely before consuming.
Lemon curd makes a fabulous cheesecake topping - if you are using it as such, keep some set aside as it's cooling.

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