Super speedy lemon curd
Helena Murch shares her speedy lemon curd recipe
- Added on August 28, 2014
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Makes 1 jar
Supported by
- You will need
- Method
- Lemons 4 (or 8 limes) juice and finely grated zest
- Unsalted butter 200g cut into small chunks
- Caster sugar 200g
- Fresh large eggs 4, beaten
-
Put the juice, zest, sugar and butter into a heatproof bowl and place in the microwave and on full power for 20 second bursts, stirring between zaps until the sugar has dissolved but the mixture is not too hot. Take care with small (and not so small) people during the heating up stages.
-
Bring the bowl away from the microwave and add the egg slowly, whisking all the time.
-
Return the bowl to the microwave and heat on full power for 3 minutes, then take out and stir well at minute intervals.
-
Get ready to pot the lemon curd. Remember, never add hot food to cold jars or vice versa as this can cause the glass to become unstable and break. Add wax discs and lids and some fancy homemade label adornment. Eat within a week.
You will need
- Lemons 4 (or 8 limes) juice and finely grated zest
- Unsalted butter 200g cut into small chunks
- Caster sugar 200g
- Fresh large eggs 4, beaten
Method
-
Put the juice, zest, sugar and butter into a heatproof bowl and place in the microwave and on full power for 20 second bursts, stirring between zaps until the sugar has dissolved but the mixture is not too hot. Take care with small (and not so small) people during the heating up stages.
-
Bring the bowl away from the microwave and add the egg slowly, whisking all the time.
-
Return the bowl to the microwave and heat on full power for 3 minutes, then take out and stir well at minute intervals.
-
Get ready to pot the lemon curd. Remember, never add hot food to cold jars or vice versa as this can cause the glass to become unstable and break. Add wax discs and lids and some fancy homemade label adornment. Eat within a week.
'If you don’t keep chickens, try and find someone who does and buy their free range eggs as they will give the yellowest and tastiest result,' says Helena Murch