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Lemon Curd

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Lemon Curd recipe adapted from Marguerite Patten BBC cookery show.
  Caster sugar 8 Ounce (225 gram)
  Fresh butter 4 Ounce (110 gram)
  Lemons 3 , zest finely grated
  Lemons 2 Large, juiced
  Eggs 2 (size 2)

It is important that this is cooked slowly; the top of a double saucepan or a basin over hot, but not boiling water is ideal.
The curd can be made in the microwave on DEFROST setting; whisk or stir frequently, just as when making this over hot water.
Put the sugar, butter, lemon rind and most of the juice into the container.
Heat, stirring from time to time, until the butter melts.
Beat the eggs and whisk into the other ingredients.
Continue cooking, stirring very frequently, until the mixture coats the back of a wooden spoon.
Taste the preserve and add the remainder of the lemon juice if you feel it will improve the flavour.
NOTE: If you find the mixture starts to curdle (separate) during the latter stage of cooking, immediately remove from the heat and whisk very hard.
When the curd is smooth again, continue cookine.

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