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Lemon Curd Recipe - Quorn WI
Ever thought making Jam was too difficult?
Why not try Lemon Curd instead - its easy and you don't need any special
equipment.
Just put together 12 ounces of sugar and 5 ounces of butter or margarine
in a bowl that can take heat ( a pyrex mixing bowl is great). Now
grate the outer zest off 3 very big or 4 medium lemons. Don't worry
if you can't get it all -but it adds a lovely 'zing' to the curd.
Then juice the lemons (tip - to get the most juice out, just warm
them for 5 seconds in the microwave). Put the juice and zest into
the bowl with the sugar and butter.
 Get
a saucepan half full of water - you need to be able to sit the bowl
on top of the saucepan comfortably. Then bring the water to the boil
and keep it bubbling, warming the bowl and its contents. Give it the
odd stir with a wooden spoon - the butter and juice wiil mix and dissolve
the sugar.
While you're waiting for this, beat up three good sized eggs and add
two egg yolks (tip - you can seperate the egg yolks by half cracking
the eggs and letting the whites drip into a bowl). When the mixture
has just about melted together, whisk in the eggs. Keep an eye on
this now, and stir - you'll see the curd start to get thick on the
edges of the bowl as it 'cooks'. When you can feel its all thick,
its done! This only takes about ten minutes - if that.
Makes about two jam jars - or the filling for a lemon meringue pie
and a small jar left over. If you put into jars, remember to have
them warm and sterile first ( the microwave is great for this, but
watch for metal tops). Best kept refrigerated.
If you fancy something different, add a lime instead of one of the
small lemons.
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