Tangy Lemon Curd

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A pleasant change from jams, jellies, and marmalades. Try it on toast or muffins, or use it as a filling between layers of cake.

File:Tangy Lemon Curd.jpg
Tangy Lemon Curd



Extract the juice of the lemons, and then grate the rind very thinly.
Beat the eggs, and then put the eggs, lemon rind and lemon juice, butter and Sugar into the top of a double boiler.
Stir over simmering water until the mixture is glossy and thick enough to coat the back of wooden spoon.
Strain into sterilized jars and cover.
Unless you plan to use the lemon curd within a couple of days, refrain from making large quantities at a time.
Store in a fridge.

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