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Joined: Fri Mar 16, 2012 12:04 am
Location: Albany/WA

Lemon Curd

Makes 1 1/2 cup approx

2 eggs,plus 2 egg yolks
3/4 cup (165g) caster sugar
1/3 (80g) chilled unsalted butter
Zest and juice of to lemons

Whisk eggs,yolks and sugar in a saucepan until smooth,
then place pan over a low heat.Add the butter,juice and zest and whisk continuously until thickened.Strain through a sieve into a sterilised jar.

Lemon curd keeps,covered, in the fridge for 2 weeks

Enjoy :D

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Super Green Thumb
Posts: 25279
Joined: Sun Feb 15, 2009 6:04 pm
Location: TN/GA 7b

Thanks, I love that stuff, but have never made it!

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