Lemon Curd
A community recipe by loulou73Not tested or verified by Nigella.com
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Melt the butter in a bain marie Meanwhile, whisk together well the eggs, yolk, sugar, juice & zest -Once the butter is melted, add to it the egg mix, stirring continuously in the bain marie, until it thickens. Don't be tempted to leave it, it will turn and go all lumpy. - Once it has a custard consistency, transfer into the sterilised jars. It will keep (refrigerated) for 1 month
Melt the butter in a bain marie Meanwhile, whisk together well the eggs, yolk, sugar, juice & zest -Once the butter is melted, add to it the egg mix, stirring continuously in the bain marie, until it thickens. Don't be tempted to leave it, it will turn and go all lumpy. - Once it has a custard consistency, transfer into the sterilised jars. It will keep (refrigerated) for 1 month
Introduction
Basic recipe, varitations could be, orange, raspberries, passion fruit, lime, mango etc etc. This makes just a little over 2 jars worth!
Basic recipe, varitations could be, orange, raspberries, passion fruit, lime, mango etc etc. This makes just a little over 2 jars worth!
Ingredients
Serves: 0
Metric
Cups
- 4 medium eggs
- 1 medium egg yolk
- 4 lemons (juice and zest)
- 140 grams butter
- 250 grams sugar
- 4 medium eggs
- 1 medium egg yolk
- 4 lemons (juice and zest)
- 5 ounces butter
- 9 ounces sugar
Method
Lemon Curd is a community recipe submitted by loulou73 and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
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