Lemon Curd
Curd can be made out of any, usually citrus, fruit and the most common one is Lemon Curd and can be spread on toast or used in other recipes such as this one for Lemon Curd Bread and Butter Pudding or Lemon Crumble Tray Bake. You can add it to ice cream to make Lemon Curd Ripple, sandwich in biscuits to make a Lemon Curd Dodger or add it to cheesecake. You don’t need to use just one fruit either – you can introduce an additional fruit into the mix too, Bramley Apple Lemon Curd for instance. The skill is not to scramble the eggs which is why curd is usually made on the hob rather than in a microwave
although it can be done. – lumpy lemon curd does not hit the spot.
LizzieB’s recipe makes a slightly thicker than custard, smooth, mellow
yellow curd that is tangy and zesty.INGREDIENTS
- The rind of 1 unwaxed lemon
- The juice of 3 large lemons
- 200g sugar
- 110g butter
- 2 large eggs
- 2 egg yolks
METHOD
1 Place the lemon rind, lemon juice, sugar and butter in a heatproof bowl.2 Place the bowl over a pan of simmering water and stir until the butter has melted.
3 Beat the eggs and egg yolks together in a separate bowl.
4 Remove the heatproof bowl from the heat, add the eggs carefully, then beat together well to combine.
5 Place the bowl back over the heat and continue to cook, stirring constantly, until the mixture thickens and coats the back of a spoon.
6 Transfer to a pre-prepared jar, then seal and store in the fridge.
The lemon curd will keep for up to 2 months in the fridge.
www.homefarmer.co.uk