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Homemade Lemon Curd RECIPE

natooraThis recipe for Homemade Lemon Curd has been reproduced courtesy of Natoora - www.natoora.co.uk

So what is Natoora all about? Natoora is about the finest quality groceries online: fresh food delivered straight to your door.

Natoora is an online food specialist with a difference. They source the finest quality fresh food and groceries from the best markets and specialist local suppliers in the UK, France and Italy. As suppliers of some of the top restaurants in London, including such luminaries as The River Café, Theo Randall and The Greenhouse, you know you're in safe hands!

Their passion and experience for fresh, seasonal foods is second to none so you can be sure that when you buy online from Natoora, you are getting unrivalled quality and expertise in every product.

Why not find out for yourself by visiting www.natoora.co.uk and placing an order.

You won't find a candlemaker but all in one place you will find fresh fruit, vegetables, quality meat and fish, fine cheeses, artisan groceries and much more - www.natoora.co.uk

Homemade Lemon CurdIngredients for Homemade Lemon Curd

Juice and zest of 8 lemons (unwaxed)
400g golden caster sugar
200g unsalted butter
6 whole eggs
2 egg yolks

How to make Homemade Lemon Curd

  • Put the zest and juice of the lemons, along with the sugar into a heatproof bowl.
  • Cut the butter into cubes and add to the bowl, then place over a pan of simmering water (a bain-marie).
  • Stir using a whisk until the butter has melted.
  • Lightly whisk the eggs and egg yolk in a seperate bowl, then stir into the heated mixture.
  • Let the curd cook, regularly stirring for 10 minutes until thick.
  • Remove from the heat and stir now and again while it cools down.
  • Pour the mixture into clean jars and seal.
  • It should keep for 10 days in the fridge.

Try 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.

Makes 4 jars

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Published with permission of Natoora

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