Saturday, 2 July 2011
How to make your own lemon curd
Not strictly a jam as it includes eggs but its very tasty and a completely different taste to any shop bought product. Once you made made your own lemon curd you can treat yourself to some lemon curd tarts or muffins.
Lemon curd is best made in small batches as it does not keep for very long. Keep your lemon curd refrigerated and use within 2-3 weeks or for longer storage it can be frozen.
Ingredients - 4 medium sized lemons, 4 medium sized eggs, 120g of butter (or alternatively use olive oil) and 1kg of sugar.
Grate the lemons finely to remove the peel and squeeze out the lemon juice. Put the lemon juice, lemon peel, sugar and butter or olive oil into a preserving pan and heat gently, whilst stirring continuously, until the butter or oil melts and the sugar is fully dissolved.
Remove from the heat and allow the mixture to cool. Meanwhile, beat the eggs and put them into a glass bowl which just fits over a pot of simmering water. Gradually add the lemon mixture and stir until thick. Remove from the heat and pour immediately into pre-sterilised jars