Yapton and District Cottage Gardeners Society.

Lemon curd

Submitted by: Ken Rippengale

Winner at Early Summer Show 2004

Lemon curd is not a preserve. It's a perfect blend of eggs,
butter, lemons and sugar.

Makes approx 2 - 227g - ½lb jars.

Lemon rind: from 4 medium unwaxed lemons
Lemon juice: 140ml / 5 fl oz
Sugar granulated white : 340g / 12 oz
Eggs free range: 3 Large, measure 140ml / 5 fl oz of egg liquid
Butter unsalted: 85g / 3½ oz

Start by preparing jars, wash in hot water to which has been added a drop of washing up liquid, wash under running tap, leave to drain. Then place in oven on tray, set to its lowest setting. Set up your saucepan with hot water with a heat proof bowl sitting in the top, (making sure water does not contact bottom of bowl).
Place butter in bowl and allow to melt, then add lemon rind and juice, stir in sugar until dissolved.
Sit the bowl of mixture into a larger bowl of cold water and allow to cool.
Strain the cold mixture through a nylon sieve to extract the rind, pour mixture back into bowl again in the top of saucepan. Add egg mixture, stir until it thickens, (about 20 - 25 minutes).

Pot, cover and label.

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