I don't like waste, so when I was faced with a fruit bowl that had 6 lemons that were passed their best I decided it was time to do something about them. So I had a family recipe book somewhere I just needed to find it.
Found hidden underneath a pile of other cook books that only get an airing from time to time. The recipe I was looking for was Lemon Curd a firm favourite in the family. Unlike jam I don't make to much as it doesn't keep as long, however once the family knows its in the fridge it doesn't last anyway. Now all I needed was to go and collect some free range eggs from the hen shed. If you don't have your own hens please buy free range eggs, they do make a difference to the finished colour of your curd.
I have added the recipe for you to have a go, it never fails to please, it is not difficult to do but does take a little patience stirring!!
Lemon Curd- Makes about 3lb
4 Lemons -zest and juice
8 oz Butter
4 Large Free Range Eggs
12 oz Castor Sugar
Place a saucepan on the stove with some boiling water in the bottom, then place a bowl that fits the saucepan on top and make sure the water does not come into contact with the bowl otherwise you will have scrambled eggs.
In the bowl add all the ingredients, and using a balloon whisk, slowly stir until butter is melted and sugar dissolved. Keep stirring until mixture thickens enough to coat the back of a spoon - approx 10 minutes. It will thicken more as it cools down.
Place the mixture whilst hot into clean sterilised jars, cover with a greaseproof disc and seal. Label when cold. Will keep for approx 2 months if stored in a cool place (mine never lasts that long)
Mmm delicious on toast, crumpets or just plain bread and butter. Can also be used as a filling for cupcakes, lemon victoria sponge or a swiss roll, go on have a go.... I know you will like it.
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