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Lemon Curd

Lots of lovely recipes call for lemon curd and, once again, it’s something that is never the same when shop-bought.

 Lemon Curd

  Makes three 1 lb (350 ml capacity) jars

 grated zest and juice 4 large juicy lemons
 4 large eggs
 12 oz (350 g) golden caster sugar
 8 oz (225 g) unsalted butter, at room temperature, cut into small lumps
 1 level dessertspoon cornflour
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You will also need three 1 lb (350 ml capacity) jars, sterilised.

This recipe is taken from Delia Smith’s Complete Cookery Course and Delia Smith’s Complete Illustrated Cookery Course.


Begin by lightly whisking the eggs in a medium-sized saucepan, then add the rest of the ingredients and place the saucepan over a medium heat. Now whisk continuously using a balloon whisk until the mixture thickens – about 7-8 minutes. Next, lower the heat to its minimum setting and let the curd gently simmer for a further minute, continuing to whisk. After that, remove it from the heat. Now pour the lemon curd into the hot, sterilised jars, filling them as full as possible, cover straightaway with waxed discs, seal while it is still hot and label when it is cold. It will keep for several weeks, but it must be stored in a cool place.


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