recipe for Homemade Lemon Curd has been reproduced courtesy
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for Homemade Lemon Curd
Juice and zest of 8 lemons (unwaxed)
400g golden caster sugar
200g unsalted butter
6 whole eggs
2 egg yolks
to make Homemade Lemon Curd
the zest and juice of the lemons, along with the sugar
into a heatproof bowl.
the butter into cubes and add to the bowl, then place
over a pan of simmering water (a bain-marie).
using a whisk until the butter has melted.
whisk the eggs and egg yolk in a seperate bowl, then
stir into the heated mixture.
the curd cook, regularly stirring for 10 minutes until
from the heat and stir now and again while it cools
Pour the mixture into clean jars and seal.
should keep for 10 days in the fridge.
it spread on toast, added to Greek yoghurt or use it
to make the most fantastic cheesecake - lightly mix
with mascarpone and whipped cream and spoon onto a crushed
ginger biscuit base.
with permission of Natoora