Fresh bread and lemon curd and I am a happy bunny!!!! It is so versatile you can eat on fresh bread, on a fresh scone, add to biscuits or put it in a delicious cake. It is pretty easy to make and really worth the effort.
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To make lemon curd you need to start by zesting the lemons into a large heatproof bowl. Next juice the lemons and add into the zest.
The jars and lids then need to be placed in the oven to sterilise while the lemon curd is cooking. Wash the jars in hot soapy water then rinse well. Place the jars and lids on a baking sheet face down and put them in the oven while making the curd.
Then add into the lemon juice and zest the cubed butter and the sugar and place over a pan of boiling water making sure the bowl does not touch the water.
Keep mixing until all the butter and sugar dissolved. Take off the heat and whisk the eggs into the mixture. Put the pan back on the heat and keep stirring until it has slightly thickened and coats the back of the spoon. Can take 10-15 mins.
Once it coats the back of the spoon take off the heat and take the jars out of the oven. Fill each jar to the top and put the tops on tight.
Leave to cool before labelling and then place them in the fridge. In the fridge they will last a few weeks.
Lemon Curd
Sarah's servings: 2 x 190ml Jars
Sarah's skill: Medium
Ingredients:
60g Unsalted cubed butter
180g Granulated Sugar
2 Lemons Zest and Juice
3 Large Egg yolks
1 Large Whole Egg
Method:
1. Zest and juice the lemons into a large heatproof bowl. 2. The jars and lids (2 x 190ml jars) then need to be placed in the oven to sterilise while the lemon curd is cooking. Heat the oven to 140C/120C fan/gas mark 1. Wash the jars in hot soapy water then rinse well. Place the jars on a baking sheet face down and put them in the oven while making the curd.
3. Cut the butter into cubes and add to the lemon juice and zest. Next add the sugar and place over a pan of boiling water.
4. Keep mixing until all the butter and sugar dissolved. Take off the heat and whisk the eggs into the mixture. Put the pan back on the heat and keep stirring until it has slightly thickened and coats the back of the spoon. Can take 10-15 mins.
5. Once it coats the back of the spoon take off the heat and take the jars out of the oven. Fill each jar to the top and put the tops on tight.
6. Leave to cool before labelling and then place them in the fridge. In the fridge they will last a few weeks.
Sarah’s extra slice......
If you don’t like the zest In your lemon curd and want it totally smooth then it can be sieved before putting in the jars.
This recipe makes about 2 x 190ml jars.
You can use the leftover egg whites to make any of my Friand recipes or my Mini Meringue Nests.
I suggest using a good quality zester / grater like the Microplane available on Amazon