Lots of lovely recipes call for lemon curd and, once again, it’s something that is never the same when shop-bought.
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|
|Oven temperatures and Conversions|
|Click here for information|
|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.
Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com
Copyright © 2009 Delia Smith/New Crane Internet Limited, ALL RIGHTS RESERVED.
No recipes relate to this.
Most Popular recipes
03 Jul 2015 11:37
Galvanina Week 2
03 Jul 2015 17:41
03 Jul 2015 23:58
|Food and travel||
Refreshing cocktail with Galvanina
25 Jun 2015 21:28
|Can Anyone Help?||
03 Jul 2015 16:18
Jam made with concentrates
13 Jun 2015 07:32
Quartz kitchen worktops
24 Jun 2015 02:03
July in the garden
03 Jul 2015 21:30