Lemon Curd

Fresh bread and lemon curd and I am a happy bunny!!!! It is so versatile you can eat it 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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Pre-heat the oven to 140°C (120°C fan). Sterilise the jars and lids by placing them upside down on a baking tray and heating them in the oven for 30 minutes.

Put the lemon zest, lemon juice, butter and sugar in a large heatproof bowl. Place over a pan of simmering water, ensuring the bottom of the bowl does not touch the water.

Stir the mixture until the butter and sugar have completely dissolved.Remove the bowl from the heat and whisk in the egg yolks and whole egg until smooth.

Return the bowl to the pan and cook over simmering water, stirring until the mixture thickens and coats the back of the spoon. This should take 10-15 minutes.

Remove the sterilised jars from the oven. Carefully fill the jars with the hot lemon curd, leaving a small gap at the top. Seal the jars tightly with the lids.

Allow the curd to cool completely before placing it on the fridge. The curd will keep for up to 2 weeks when refrigerated.

Lemon Curd

Sarah's servings: 2 x 190ml Jars

Sarah's skill: Medium

INGREDIENTS

2 lemons, zested and juiced

60g unsalted butter, cubed

180g granulated sugar

3 large egg yolks

1 large whole egg

METHOD

1. Pre-heat the oven to 140°C (120°C fan). Sterilise the jars and lids by placing them upside down on a baking tray and heating them in the oven for 30 minutes.

2. Put the lemon zest, lemon juice, butter and sugar in a large heatproof bowl. Place over a pan of simmering water, ensuring the bottom of the bowl does not touch the water.

3. Stir the mixture until the butter and sugar have completely dissolved.

4. Remove the bowl from the heat and whisk in the egg yolks and whole egg until smooth.

5. Return the bowl to the pan and cook over simmering water, stirring until the mixture thickens and coats the back of the spoon. This should take 10-15 minutes.

6. Remove the sterilised jars from the oven. Carefully fill the jars with the hot lemon curd, leaving a small gap at the top. Seal the jars tightly with the lids.

7. Allow the curd to cool completely before placing it on the fridge. The curd will keep for up to 2 weeks when refrigerated.

   
   

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EQUPIMENT USED

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.