1. Zest and juice the lemons.
2 Beat eggs, yolks and sugar together in a saucepan until sugar has dissolved
3. Add butter, lemon juice and zest and heat gently until thickened, stirring all the time - if the mixture curdles, plunge the pan immediately into a sink full of icy cold water and beat like mad. It should come back without any problems.
4. Place the curd into sterilized jars, seal and leave to cool. Keep refrigerated.
This is the first one I used and it was brilliant.
Will post HFW's a bit later - he uses less ingredients, and adapts it to limes. That too was a real success.
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Jesse
Site Admin
Joined: 02 Feb 2006
Posts: 2188
Location: West Sussex
Posted: 18 Mar 2006 03:45 pm Post subject:
I've made this today. It's very yellow...bright yellow, Lottie does that sound right? I've never made it before so not sure, it's thick like it should be but much brighter yellow than shop bought stuff. Perhaps it's because they're fresh home eggs which tend to be more yellow anyway.
Thanks Kathy, I did get a little worried that it should be paler but it looks quite nice being bright. Here's some photos, step by step:
Ingredients as recipe above
Juice and zest of 4 lemons
Eggs, egg yolks and sugar being mixed (lazy method, I used a Kenwood mixer) You can already see how bright yellow the eggs are!
Egg mixture, lemon juice and zest and butter being heated gently in the pan. I found whisking gently and continuously helped to keep everything well mixed as it heated. When the mixture began to thicken then I used a wooden spoon, still continuously mixing. It took about 30 minutes on a very gently heat before it was well thickened.
The recipe made two of these jars. Both in the fridge now, this one decorated with fabric top and suede tie will be for MIL as a mother's day gift.
Yes it is really really bright yellow and looks and tastes out of this world and fresh and sharp and clean - nothing like the cloying gloop with preservatives you buy in the shops.
I do half and half lemon and limes to - and I like that even better - still the gorgeous colour and a wonderful extra 'zing' on a higher level so to speak
Lemon curd mixed in with a sponge mixture makes a brilliant and easy cake - that really gets the compliments - and makes a nice pudding warmed too
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