Basic lemon curd

Basic lemon curd


Lemon curd is a versatile addition to the fridge. Spread it over pikelets, toast or toasted English muffins; use it to fill tartlet cases, sponge cakes or crepes; or sandwich it between small shortbread biscuits or meringues.

The ingredient of Basic lemon curd

  1. 3 lemons
  2. 200g caster sugar
  3. 3 (59/60g each) free-range eggs, at room temperature
  4. 100g unsalted butter, cut into 1cm cubes

The instruction how to make Basic lemon curd

  1. Preheat oven to 100u00b0C. To sterilise the jars, their lids and the jug, wash them in warm soapy water and rinse well. Place them in a very large saucepan (if the saucepan isnt large enough, you may need to do this in 2 batches) and cover with water. Bring to the boil over high heat. Boil for 10 minutes. Use metal tongs to transfer the jars, lids and jug (stand them upright) to a shallow cake pan or baking tray lined with baking paper, tea towel or newspaper. Place the pan or tray in the preheated oven to dry the jars and jug while making the lemon curd. (This will take about 15 minutes, but leave them in the oven until you are ready to fill the jars with hot curd.) If you are using jars with screw-top lids or rubber gaskets, dont dry the lids or gaskets in the oven - just air-dry them in a colander after boiling.
  2. One-third fill a medium saucepan with water and position a clean, dry, medium heatproof bowl over the saucepan. The bowl should fit snugly on the rim of the saucepan and not touch the water - lift the bowl to check. If the bowl touches the water during cooking, the curd may overheat and curdle. Remove the bowl, cover the pan and bring the water to a gentle boil over medium-high heat.Meanwhile, finely grate the lemon rind. Reserve 2 teaspoons of the grated rind. Juice the lemons and strain and reserve 125ml (1/2 cup) of the juice. Place the reserved juice and sugar in the heatproof bowl and stir to combine. Break the eggs into a medium bowl and beat lightly with a fork until combined. Pour the eggs through a sieve into a separate medium bowl and use a wooden spoon to gently push any remaining egg through the sieve. Straining the eggs helps ensure a smooth curd. Add the eggs to the lemon and sugar mixture, and mix well.
  3. Uncover the saucepan and reduce heat to low to bring the water to a gentle simmer. Carefully position the heatproof bowl over the pan. Use a wooden spoon to stir the mixture constantly for 20 minutes or until it thickens and is smooth. When the curd is ready, it will thinly coat the back of the wooden spoon and the sides of the bowl.
  4. Carefully remove the bowl from the pan and place it on a damp cloth to stabilise it. Add the butter, 2 pieces at a time, stirring gently with the wooden spoon until the butter melts and the mixture is well combined. Stir in the reserved lemon rind.
  5. Carefully remove the jars and jug from the oven and place on a heatproof surface. Pour the lemon curd into the sterilised jug. Use a pot mitt to hold the jug and pour the curd into the jars. Seal immediately with the lids and set aside until cooled to room temperature. Label with the name and date, and store in the fridge.

Nutritions of Basic lemon curd



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