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Tuesday, 4 August 2009

Lemon Curd

I made Lemon Curd yesterday, using the recipe from Good Housekeeping, 50th Anniversary Cookbook, here is the recipe:

Makes 700g (1.5lb)

grated zest and juice of 4 medium ripe, juicy lemons
4 eggs, beaten
125g (4oz) butter, cut in small pieces
350g (12oz) caster sugar

1. Place all the ingredients in a double boiler or in a large heatproof bowl over a pan of simmering water. Sir until the sugar has dissolved and continue to heat gently, stirring, for about 20 minutes until thick enough to coat the back of the spoon; do not allow to boil or it will curdle.

2. Strain the lemon curd through a fine sieve. Pot and cover in the usual way. Store in the refrigerator and use within 2-3 weeks.

It nearly went disastrously wrong as I had it in my head that you only used the egg yolks and couldn't quite work out why it wasn't thickening. Eventually I looked again at the recipe and realised that I should have used the whole eggs! I still had the egg whites in a bowl, so whisked them up a little, then added the warm lemon mixture one spoonful at a time, with lots of whisking. Fortunately, it didn't curdle and only took another five minutes to thicken.

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6 Comments:

At 4 August 2009 at 21:29 , Blogger Angelnorth said...

and it looks lush, I'm going to savour every mouthful of my pot - thank you!

 
At 4 August 2009 at 21:53 , Blogger Traceyr said...

mmmmmm get the butter and some crusty bread and I'll be over. :)

 
At 5 August 2009 at 22:27 , Blogger Kaz said...

mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm

 
At 12 August 2009 at 01:58 , Blogger the ungourmet said...

This jar looks so pretty! I just love lemon curd!

 
At 6 September 2009 at 16:39 , Blogger Chele said...

That looks great - glad I'm not the only one that leaves out bits of recipes lol

 
At 20 September 2009 at 07:21 , Blogger Sophie said...

Your lemon curd looks so tasty: divine even!

 

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I love to read your comments and try to reply when I can. I have had to enable comment moderation due to high levels of spam, so it may take a little time before your comment is visible. Please let me know if you make one of my recipes or if you have any questions I will try to answer them. Janice

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