Fresh lemon curd
You could use it as a filling for your cakes, tarts or even on your toast. So good, you could even eat it on its own. Stay tuned to see what I used my lemon curd for... any guesses?
Baby D couldn't wait to get his hands on it
Finger licking good ;)
Fresh lemon curd
Recipe adapted from Delia Smith's Complete Cookery Course
Preparation time : 2-3 minutes
Cooking time: 5-6 minutes
Yields 200-250 ml
Ingredients
Grated rind and juice of 1 large, juicy lemon (I got approx. 45ml out of 1 lemon)
75g caster sugar
2 eggs, at room temperature
50g butter, cut into cubes
1. Whisk the eggs and lemon juice together in a small saucepan, then add the lemon rind and sugar. Give it a quick stir to incorporate ingredients.
2. Add butter and place the saucepan over low heat. (The recipe in the book actually tells you to place the ingredie! nts in a bowl over a pan of barely simmering water but this will take much longer to do. Her new recipe online uses stovetop cooking, which was what I followed as it only takes approx. 5 mins).
3. Keep stirring (using a balloon whisk or spatula) until the mixture has thickened, to a custard consistency - approximately 5-6 minutes. Remove from heat.
4. Pour into a clean bowl and cover with a cling film, placed directly on the lemon curd to avoid a skin from forming. The lemon curd will thicken more when cooled. It is best eaten within a week, and has to be kept refridgerated.
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