Wednesday, July 21, 2010

Tantastic Lemon Curd from Nigella's website


zest of 3 large lemons and the juice (250-300ml is ideal)
4 large eggs
100g butter
200g caster sugar
Serving Size : 2 medium and 1 small jar or 2 larger jars, or 3 small jars, you get the idea!


1.Melt the butter over a low heat.
2.Pour in juice, zest and sugar and stir to warm and dissolve in a gentle stream and whisking well pour in egg.
3.Change to wooden spoon and stir for 7-10 mins til back of spoon can be coated and a channel pushed through with your finger.
4.Strain if you wish. I do because I hate the zest in it and it made.
5.Pour into warm sterilised jars.

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