Today has turned out to be a very productive day in terms of Jams & Preserves. 1st in the pan was Blackberries & raspberries to make some lovely jam. Next to be started was homemade Lemon Curd, we seem to have a glut of eggs at the minute, so time to use a few. I used the Mrs Beetons recipe and it has not let me down yet.Lemon Curd
4 Eggs
1lb Caster sugar
4oz butter
rind & juice of 4 lemons
Break the eggs and separate white & yolk. Whisk the yolks, add the other ingredients and stir oer a gentle heat in a bowl over pan of hot water for about 20 - 30 minutes or until thick. Pour in to sterilised jam jars.
It normally makes 3 jars and keeps for about 2/3 weeks.
1 comments:
oh I love lemon curd, but ive never made it, that sounds delicious!
xxx
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