Courtesy of Mary Berry
70g unsalted butter, diced
125g caster sugar
Finely grated zest of 3 medium sized unwaxed lemons
100ml lemon juice
2 medium eggs plus 2 yolks, at room temp.
Put the butter, sugar, and lemon zest and juice into s heatproof bowl. Set the bowl over a pan of simmering water and stir with a wooden spoon until the sugar has completely dissolved.
Remove the bowl from the pan and set it on a heatproof surface. Beat the whole eggs with the yolks in a small bowl with a fork until well mixed, then strain into the lemon mixture and mix well. Set the mix over the pan of water again and stir until thick and opaque. The lemon curd is ready when you can draw a finger through the mix on the wooden spoon and make a clear path.
Immediately lift the bowl from the pan and spoon the lemon curd into 2 jars, cover with wax discs then leave to cool.
Comments
Post a Comment