Details

  • Cooking Time: Under 30 mins
  • Cuisine: British
  • Main Ingredient: Lemon
  • Preparation Time: Under 30 mins
  • Serves: 4+

Ingredients

  • Ingredients
    110g unsalted butter, cubed
    4 lemons, zested and juiced
    4 eggs, lightly beaten
    350g caster sugar

Method

Lemon Curd from Bill's Cafe, Exeter

Method
1 Use a bowl suspended over water, or better still a double pan, if you have one. Melt the butter in the bowl, add all the other ingredients and stir with a wooden spoon to combine.
2 Keep the heat relatively low so the mixture doesn’t boil and curdle. Keep gently stirring until the curd thickens and coats the back of the spoon. this shouldn’t take long – maybe 15 minutes or so.
3 When it’s ready, strain into warm sterilised jars and seal. Kept in the fridge, it lasts for three weeks, though it’s so more-ish and such a lovely present, it probably won’t stay there that long

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