Just very quickly, is the Lemon Curd recipe I promised MM:
LEMON CURD
2 large or 3 small lemons
4 large eggs
6 oz caster sugar (3/4 cup I think)
4 oz unsalted butter (1/2 cup I think)
Grate rind of lemons, making sure not to include any pith, into a basin. Add sugar. In another basin, beat eggs well with juice from the lemons. Pour over lemon rind and sugar. Add butter, cut into small pieces, and place basin over a pan of hot water or use a double saucepan. Cook very gently, stirring frequently, until thick. This will take about 20 mins. Pour into warm jars and cover in the usual way. Store in a cool place nad use within 1 month of making.
(Vvariation: St Clement's Curd: replace 1 lemon with 1 large orange.)
It`s a few years since I made Lemon Curd. This recipe sounds delicious. I can imagine it spread on your wonderful home baked bread!
ReplyDeleteOoh--that sounds lovely. Lemon is one of my favorite flavors. I assume castor sugar is what we call granulated [?] Thank you for posting this.
ReplyDeleteI make this, too, only a bit differently:
ReplyDeletehttp://lettersfromahillfarm.blogspot.com/2007/03/lemon-curd.html
I love this stuff!!
MM - Caster sugar is a finer version of granulated - not confectioner's sugar, but not as coarse as granulated. Rather than pay extra for it in the shops, I make mine by sticking it in the blender for a few seconds.
ReplyDeleteDW - a dollop on some ice cream is AMAZING!
Nan - off to check out your recipe!