Sunday, October 20, 2013
Easiest ever Lemon Curd recipe
Made some lemon curd last night, which I thought tasted pretty awesome! Love the tarty taste!
Firstly, you'll need to sterilize your jars. *important*. Your utensils to scoop curd into jars need to be clean too. You wouldn't want it to get mouldy or have any nasties in there.. ;)
I put my jars and lids into the dish washer and washed at the highest temperature. You'll need to time it, so the dish washer finishes at the same time your curd is ready to be jarred. Bring out and let them stand on paper towel. The heat will dry them quick. Never never put hot stuff into cold jar. Your jar will break. Always have hot in hot and cold in cold.
You can also put your jars in the oven but since we have a dishwasher, was the most convenient for me.
This recipe made me 1 1/2 little jars
* 2 whole eggs and 2 extra yolk
* 3/4 cups of sugar
* 80g of chilled unsalted butter
* lemon zest and juice from 2 whole lemons
1. Put eggs, yolks and sugar into saucepan and start whisking until smooth
2. Put saucepan on stove on the lowest heat
3. Put butter and juice and zest into saucepan and continue whisking until the texture thickens
4. Sieve mixture into jar. But if you had grated the zest really fine, you can pour straight into jars
* You might need to whisk for a while. It took mine nearly 20 minutes before it thickens slightly. Make sure you keep on whisking ( you don't want to burn the mixture). Temperature has to be at lowest as you don't want to end up with scramble eggs!
** should last in the fridge for 2 weeks
I put mine in the fridge and it thickens like a pudding the next day!
Last but not least, enjoy!
How do you usually use lemon curd??
Whisking mixture at the lowest heat
Great for scones, pancakes etc!