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English Country House Lemon Curd |
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English Country House Lemon Curd - print recipe
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| Yield: |
| 1 |
| Ingredients: |
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120 ml
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Unsalted butter, cut up |
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120 ml
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Sugar |
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3 lrg
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Egg yolks |
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60 ml
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Freshly squeezed lemon juice |
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| Method: |
Combine ingredients in the top of a double boiler, or use an earthenware bowl placed over (but not touching) simmering water.
Cook, stirring, until mixture thickens and coats the back of a spoon, 6 or 7 minutes.
Pour through a fine mesh strainer into a sterilized glass jar.
Cover airtight and refrigerate when cold (mixture will thicken as it cools).
Use within 4 weeks.
Makes approximately 1 cup.
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