Lemon Curd

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Today it is all about making Lemon Curd – jars of sunshine. It looks fantastic and tastes divine. In our house we love all things lemon ( I can sense a theme starting here!) and as we rush towards Easter and Spring in springing all around lets make something zinngy! When we first got our girls (chickens) we suddenly had lots of lovely eggs and this is one thing that we love making with them.

Ok and so to the recipe. This is my own recipe that over the years I have adapted to taste, but you might like it with a little more lemon or not so just add and subtract the lemon juice as you wish.

Now because I have a daughter who had a dairy allergy and becuase she loves lemon curd I have always used a sunflower dairy free spread instead of butter – but the recipe works just as well with butter.

What you will need:

  • 6 Med – Large free range eggs
  • 4 unwaxed Lemons (juice and rind)
  • 8oz (225g or 1 cup) Butter
  • 12oz (325g or 1.5 cups)┬áCaster Sugar
  • 3-4 cleaned and sterilied jars

and so .. how to do it . . . First of all use a heavy bottom saucepan ( I use a Le Creuset pot).

  1. Zest your lemons taking care only tp take the very top of the rind, the cut each lemon in half and juice. (tip roll the lemons around a bit and makes it easier to take all the joice from them)
  2. Add the juice from all of the lemons, sugar and butter (cut into bits) into the pot and slowly heat until all of the mix is melted together, keep stirring to ensure it doesn’t stick
  3. In a seperate bowl whisk your eggs
  4. Once your mixture has melted slowly add the lemon mixture to your eggs, a little at a time whisking as you go. (adding the warm mix to the cooler eggs means you dont end up with cooked egg!)
  5. Return all the mixture to the pan and cook slowly to thicken ( this may take up to 10 minutes, making sure you stir the mix), once thickened it should gently coat the back of a wooded spoon. (Now if at this point it wont thicken, simply mix up a little cornflour and add to the mix)
  6. Once thickened pour your lemon curd into warm sterilised jars. If your jars have lids put these on immediatly. As the lemon curd cools it will seal the jars. Make sure that the outside of the jars are wiped clean. When cool place in fridge to be used at your pleasure! It really is that simple.

Sterilising your jars: if you use a microwave pop a little water in the bottom of each jar and pop in the microwave for 1minute per jar – then carefully empty out the water and place in a wam oven, or simply wash your jars and place in a warm oven.

Once cooled, keep in fridge, your lemon curd will about 3 weeks, ( I have to admit in our house it is eaten will before this!)You can dress your jars with some covers and ribbon – they make great presents for taking to freinds.

Making the jar covers: I was covering a jar with a lid diameter of 6cm so I used a a square of material 12cm by 12cm place on top of jar, place an elastic band over to hold in place and then for added sweetness add a ribbon.

And there we have it your own jars of spring sunshine, have fun, let me know how you got on.

Till next time

Katie x

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