Tangtastic Lemon Curd
A community recipe by CookALotNot tested or verified by Nigella.com
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Melt the butter over a low heat. Pour in juice, zest and sugar and stir to warm and dissolve in a gentle stream and whisking well pour in egg. 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. Strain if you wish. I do because I hate the zest in it and it made. Pour into warm sterilised jars.
Melt the butter over a low heat. Pour in juice, zest and sugar and stir to warm and dissolve in a gentle stream and whisking well pour in egg. 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. Strain if you wish. I do because I hate the zest in it and it made. Pour into warm sterilised jars.
Introduction
This is an amalgamation of three recipes none of which suited so I smooshed them together and came up wtih this!
This is an amalgamation of three recipes none of which suited so I smooshed them together and came up wtih this!
Ingredients
Serves: 2
Metric
Cups
- 3 large lemons (zest and juice - 250-300ml is ideal)
- 4 large eggs
- 100 grams butter
- 200 grams caster sugar
- 3 large lemons (zest and juice - 250-300ml is ideal)
- 4 large eggs
- 4 ounces butter
- 7 ounces superfine sugar
Method
Tangtastic Lemon Curd is a community recipe submitted by CookALot and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
Additional Information
This really is tangy, increase sugar by say 50g if you'd like it a little sweeter.
This really is tangy, increase sugar by say 50g if you'd like it a little sweeter.
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