Yield:
1 Jam Jar
Notes:
I highly recommend Tom Norrington-Davies' book, it contains so many nice homely recipes. I've made lots of them and they've all been good. Anyway, to the curd: easy to make, lovely and sharp and tangy, not the cloying sickly stuff you get from supermarkets.
Ingredients:
- 50g unsalted butter
- 2 large fresh eggs
- 100g caster sugar
- grated zest and juice of 2 big or 3 small lemons
- Melt the butter gently and leave to one side.
- In a stand mixer (or by hand!) beat the eggs and caster sugar until pale and smooth.
- Add the lemon juice and keep whisking.
- Add the the melted butter and keep whisking a little longer.
- Tranfer the mixture to a heavy bottomed saucepan, and over a low medium heat, cook the mixture stirring constantly with a wooden spoon until it thickens to setting point. This can take up to ten minutes. You'll be able to tell it's reached a set, because it will have thickened enough to leave a comet trail trace when you drag the spoon through.
- Decant into a sterilised jar and seal, and allow to cool, then refrigerate. Leave at least a couple of hours to fully set before eating.
- Keeps for two weeks in the fridge.
- Lovely on toast, in ice cream or as lemon tarts.
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