Return to listing

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

Ingredients
 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
Conversions
Need help with conversions?
Equipment
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.

Method

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.

 

Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com
 
 

Related recipes


No recipes relate to this.

 
 

 

 




 
Forums
Popular topic
Latest post
Ask Lindsey... For Zebra
30 Oct 2014 21:08
Coffee Break christmas cooking
29 Oct 2014 09:02
Food and travel Escaping at Christmas
23 Oct 2014 11:36
Ingredients FusyCook
27 Oct 2014 10:55
Can Anyone Help? Suet
31 Oct 2014 11:16
Books Video
21 Oct 2014 19:59
Equipment Microwave Ovens
31 Oct 2014 10:17
Gardening Gardening
28 Oct 2014 21:33
 
NetObserver
CMS solutions by REDtechnology.com