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Lemon Curd
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Description
A tangy, delicious spread for toast or scones and a great filling for tarts, too. Could be a good cheesecake flavouring too (must go make that now!).
Made with duck eggs rather than hens’ eggs to give this an extra richness. If you only have hens’ eggs available, I’d use 4 or 5.
Ingredients
- 5-⅓ ounces, weight Sugar
- 3 whole Large Lemons, Zest And Juice
- 3 whole Duck Eggs
- 3-⅝ ounces, weight Butter, cut into pieces
Preparation
Combine the sugar and lemon zest in a pyrex bowl. In a separate bowl, whisk the eggs and lemon juice. Add the egg/juice mix to the sugar/zest and stir. Add the butter.
Put the bowl over a pan of just simmering water and stir until the lemon curd thickens, about 20 minutes. Pour into sterilised jars (I use jars just out of the dishwasher—works just fine ). I made 2.5 very small (200 ml jars) with this recipe; it will fill 2 medium-sized jars. Keeps for several weeks in the fridge.
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beckybook on 7.8.2010
this looks terrific! My hubby loves lemon anything so I will definately be trying this recipe!