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
All about chocolate
Christmas pud crisis
22 Dec 2014 15:21
22 Dec 2014 05:56
|Food and travel||
11 Nov 2014 09:07
Golden Icing Sugar
05 Dec 2014 23:17
|Can Anyone Help?||
stuffing with no onions
22 Dec 2014 14:21
21 Oct 2014 19:59
20 Dec 2014 17:02
Gardening in general
09 Dec 2014 13:19