Saturday, 6 April 2013

Lemon Curd

Lemon curd evokes childhood memories of grubby spoons being dipped into jars of tangy, yellow goodness in an attempt to satisfy an unrelenting sugar craving.  Whether poured into sweet pastry cases, piped into Madeline’s hot out the oven, or smothered over warm, buttered toast, lemon curd is an undeniably delicious treat that is simple yet effective to make.

- Finely grated zest and juice of 1 unwaxed lemon
- 40g sugar
- 45g butter
- 2 egg yolks
- a pinch of salt


1. Put the lemon zest and juice, salt, sugar and butter into a saucepan and heat gently until the sugar and butter have melted.  Remove the pan from the heat.
2. Whisk the egg yolks in a bowl, then add to the pan and whisk vigorously.  Pour through a sieve and return to the pan.
3. Return the pan to a low heat and whisk constantly until the curd starts to thicken.  Don't stop whisking or the egg will curdle.
4. Once the curd thickens and releases a bubble or two remove from the heat.
5. Pour into a sterilised jar and and place cling film in direct contact with the curd to stop a skin from forming.  Once cooled put the lid on the jar and store in the fridge.  

No comments:

Post a Comment