By now the nights are starting to get lighter, and this year’s batch of Seville Oranges have been made into delicious marmalade. Keeping with the citrus theme, this month’s recipe is for Lemon Curd, quite simple to make but absolutely gorgeous.
LEMON CURD
You will need the following:
Grated zest and juice of 4 medium ripe , juicy lemons
4 medium eggs, beaten
125g (4oz) butter, cut into small pieces
350g (12oz) golden caster sugar
Makes approx. 3 x 225ml (8oz)jars
- Put all the ingredients into a large heatproof bowl set over a pan of simmering water. Stir the mixture until the sugar has dissolved. Continue to heat gently, stirring frequently, for about 20 minutes until thick enough to coat the back of the spoon: do not allow to boil or it will curdle.
- Strain the lemon curd through a fine sieve, then pour into clean, sterilised jars, seal and pop into the fridge to thicken up.
- This should be stored in a fridge and used within 2 weeks.
Variation: Lime curd – replace the lemons with the grated zest and juice of 5 large ripe, juicy limes.
Rutland Preserves now stocks a full range of jars, bottles, lids and gift packaging, all very competitively priced on our website www.rutlandpreserves.co.uk. We are pleased to offer Grapevine readers a 10% discount, just enter grapevine10 at the checkout.
All enquiries please contact Karen Taylor on 01664 474141