Sunday, 11 January 2009

Lemon Curd

I had a few lemons and clementines left over from Christmas and rather than waste them I decided to make a jar or two of curd, which is very tasty in a swiss roll or sandwich cake. It is also rather scrummy on thick slices of toast and in lemon meringue pie. Or lemon curd tartlets or lemon coconut cheese cakes. For lemon meringue pie all you need is your pastry case and some egg whites whipped up until really stiff then add a small amount of sugar until the meringue shines. Then layer on the curd mix which is spread into the pastry case. Put in a medium oven to set the meringue and then leave to cool. Delish.

Anyway here's the recipe for Lemon Curd

Butter 3oz/75g
Sugar 8oz/225g
Juice and finely grated rind of 2 lemons
2 large eggs beaten

Place the butter and sugar into either the top of a double boiler or large glass bowl over a pan of boiling water Add to this the juice and the rind of the lemons; heat until the sugar has dissolved Add the eggs and stir well over the heat until it is thick enough to coat the back of a spoon and its appearance is like custard Pour into prewarmed jars. Seal and label. Store in a cool larder or fridge.

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