New Recipe from John Sheedy

by Martina on January 23, 2011

To take advantage of citrus fruits being at their peak, here is a recipe for Lemon Curd.

Grated rind and juice of 3 lemons

75g buter

350g caster sugar

2 whole eggs and 2 egg yolks.

put teh grated lemon rinds and juice, butter and sugar together in a heavy bottomed saucepan over a gentle heat.  stir the mixture occassionally until the sugar has dissolved.  beat together the eggs and yolks, then pour a little of the hot lemon mixture on to the eggs.  mix well and pour the egg mixture into the pan with the lemon mixture.  cook over gentle heat until mixture thickens.  do not boil.  remove from heat and put into steralised jars.

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