Lemon Curd

A community recipe by loulou73

Not tested or verified by Nigella.com

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Introduction

Basic recipe, varitations could be, orange, raspberries, passion fruit, lime, mango etc etc. This makes just a little over 2 jars worth!

For US measures and ingredient names, use the toggle at the top of the ingredients list.

Ingredients

Serves: 0

Metric U.S.

4 medium eggs
1 medium egg yolk
4 lemons (juice and zest)
140 grams butter
250 grams sugar

4 medium eggs
1 medium egg yolk
4 lemons (juice and zest)
5 ounces butter
9 ounces sugar

Method

Lemon Curd is a community recipe submitted by loulou73 and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Melt the butter in a bain marie

Meanwhile, whisk together well the eggs, yolk, sugar, juice & zest -Once the butter is melted, add to it the egg mix, stirring continuously in the bain marie, until it thickens.

Don't be tempted to leave it, it will turn and go all lumpy. -

Once it has a custard consistency, transfer into the sterilised jars.

It will keep (refrigerated) for 1 month

Melt the butter in a bain marie

Meanwhile, whisk together well the eggs, yolk, sugar, juice & zest -Once the butter is melted, add to it the egg mix, stirring continuously in the bain marie, until it thickens.

Don't be tempted to leave it, it will turn and go all lumpy. -

Once it has a custard consistency, transfer into the sterilised jars.

It will keep (refrigerated) for 1 month