Lemon Curd is an incredibly delicious preserve. It has a beautiful creamy texture and the sharp lemon juice provides a wonderful contrast to the sweetness and richness of the curd.
- 4 medium lemons grated zest and juice
- 4 eggs beaten
- 125 g butter, cut in small pieces
- 350 g caster sugar
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.
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.
Calories: 88kcalCarbohydrates: 13gProtein: 1gFat: 4gSaturated Fat: 2gCholesterol: 31mgSodium: 38mgPotassium: 28mgFiber: 1gSugar: 12gVitamin A: 139IUVitamin C: 8mgCalcium: 8mgIron: 1mg
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