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.
2 comments:
oh I love lemon curd, but ive never made it, that sounds delicious!
xxx
Is it possible to can this recipe for long term storage? or is it because of the egg yoke that it is only for refrigerator storage? I was thinking of making a few extras to give out as Christmas gifts this year along with my Strawberry Rhubarb jam.
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