[guide.chat] lemon curd
- From: "Kevin Burgin" <kevin.burgin@xxxxxxxxxxxxx>
- To: "Ms Angela Andrassy" <angela.andrassy@xxxxxxxxxxxxxx>, "Alison Anthony Alison Anthony" <ali.anthony@xxxxxxxxxxxxxxxx>, "vi cooking vi cooking" <vi_cooking@xxxxxxxxxxxxxxxxx>, "guide chat guide chat dolphin" <guide.chat@xxxxxxxxxxxxx>, "Ms Julie Vaughan" <julie.vaughan1@xxxxxxxxxxxxxxx>
- Date: Tue, 5 Mar 2013 15:52:07 -0000
Lemon Curd
Makes 450 g/1 lb
Ingredients:
125 G butter
175 G castor sugar
2 large lemons, rind and juice
2 large eggs, beaten
Method:
1. Put the butter, sugar, lemon rind and half of the strained lemon juice into
a 2.75 litre/4 and a half-5 pint bowl. Cook uncovered on full power for 3
minutes. Stir halfway through cooking.
2. Stir well until butter has melted and sugar has dissolved.
3. Add remainder of strained lemon juice and beaten eggs.
4. Continue cooking uncovered for 5 minutes, or until mixture has thickened
enough to coat the back of a spoon. Check and stir every minute.
Note: The curd tends to thicken more as it cools in the jars. If for some
reason it does not, return mixture to jug and beat in another egg-yolk.
Continue to cook on full power, stirring every minute as before.
5. Pour into small, hot jam jars. Cover surface immediately with waxed paper
disc. Cover with a clean cloth until quite cold, then fasten on jam pot covers.
6. Store in refrigerator if possible, and use within 6 weeks.
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