Recipes
Easy lemon curd
Try this wonderfully tangy spread on toasted muffins, stirred into Greek-style yogurt or dolloped on a slice of cheesecake
Try this wonderfully tangy spread on toasted muffins, stirred into Greek-style yogurt or dolloped on a slice of cheesecake
Cook: 1 Hour
Serves: 45
Price: 6p per serving
Nutritional Information
Each 10g serving contains
Energy
201kj
48kcal
201kj
48kcal
2%
Fat
2.1 g
2.1 g
Low
3%
3%
Saturates
1.1g
1.1g
Low
6%
6%
Sugars
6.6g
6.6g
Med
7%
7%
Salt
0.05g
0.05g
Low
1%
1%
of your reference intake.
Typical energy values per 100g:
2008kj/480kcal
Typical energy values per 100g:
2008kj/480kcal
Ingredients
2 unwaxed lemons, zest of
250ml freshly squeezed lemon juice (about 4 lemons)
4 large eggs, lightlybeaten
100g butter, chilled and cut into cubes
350g caster sugar
Method
1
Pre-heat the oven to 140C/120C Fan/Gas 1. Wash 2 or 3 glass jars in hot, soapy water, then rinse well. Remove any rubber seals, then put in the oven on their sides for 30 minutes.
2
Put all the ingredients for the lemon curd in a heatproof bowl set over a pan of simmering water.
3
Stir continuously for about 20 minutes - it's ready when the mixture is thick enough to coat the back of a wooden spoon.
4
Spoon the lemon curd into the sterilised jars and cover. Allow to cool, then store in the fridge for up to 1 month.