Quick Lemon Curd
Quick Lemon Curd - ideal for all the cheap lemons!
60gm butter ( unsalted is best)
130 gm sugar
Zest and juice of 2 lemons
2 eggs beaten.
Put all the ingredients except the eggs, into a heavy bottomed saucepan over a low heat. Stir until the butter has melted and the sugar dissolved. Add the beaten eggs and STIR CONTINUALLY until it thickens. If you don't it will end up scrambled! It should take about 7-10 minutes. Once thick pour into a sterilised jar and keep in the fridge. If you are anxious about making it directly over the heat try it first in a basin over a pan of simmering water. This is the 'proper' way but takes longer.
60gm butter ( unsalted is best)
130 gm sugar
Zest and juice of 2 lemons
2 eggs beaten.
Put all the ingredients except the eggs, into a heavy bottomed saucepan over a low heat. Stir until the butter has melted and the sugar dissolved. Add the beaten eggs and STIR CONTINUALLY until it thickens. If you don't it will end up scrambled! It should take about 7-10 minutes. Once thick pour into a sterilised jar and keep in the fridge. If you are anxious about making it directly over the heat try it first in a basin over a pan of simmering water. This is the 'proper' way but takes longer.