Lemon Curd

This recipe can make about 1 jam jar.

Ingredients:

  • 50g butter, cut into small cubes
  • 225g sugar
  • Finely grated rind of 2 large unwaxed lemons
  • 100ml strained lemon juice
  • 3 mediums eggs, beaten

Method:

  1. Place butter, sugar, lemon rind & juice into a pan under a low heat.
  2. Stir constantly until sugar dissolved completely. Remove from heat and let it cool down for 2 minutes.
  3. Whisk the beaten egg into the lemon juice mixture.
  4. Return the pan to a low heat, cook for 10 – 15 minutes.
  5. Keep stirring and cook until it takes on a slightly thick consistency. Do not boil.
  6. Take off the heat & let it cool down for 5 minutes but remains warm.
  7. Prepare a sterile jam jar and pour in the lemon curd. Let it cool down completely.
  8. Top with a piece of wax disc (usually for jam making) and put the lid on. Keep it in fridge and it will last for few months.

Tips: Or you can try:

Orange curd – Make as for lemon curd, but using finely grated rind and strained juice of 2 oranges and 1/2 unwaxed lemon, you will need 100ml juice in total. cook for 30 minutes.

Lemon & Lime curd – Make as for lemon curd, but using finely grated rind and strained juice of 2 limes and 1 large unwaxed lemon; you will need 100ml juice in total. Cook for 25 minutes.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s