Basic Lemon Curd

Lemon curd is a versatile supplement to the fridge. development it over pikelets, toast or toasted English muffins; use it to fill tartlet cases, sponge cakes or crepes; or sandwich it amongst small shortbread biscuits or meringues.

The ingredient of Basic Lemon Curd

• 3 lemons
• 200g caster sugar
• 3 59 60g each free range eggs at room temperature
• 100g unsalted butter cut into 1cm cubes

The Instruction of basic lemon curd

• preheat oven to 100u00b0c to sterilise the jars their lids and the jug wash them in warm soapy water and rinse well place them in a agreed large saucepan if the saucepan isnt large enough you may dependence obsession to accomplish this in 2 batches and cover considering water bring to the boil on top of higher than high heat boil for 10 minutes use metal tongs to transfer the jars lids and jug stand them upright to a shallow cake pan or baking tray lined in the manner of baking paper tea towel or newspaper place the pan or tray in the preheated oven to dry the jars and jug while making the lemon curd this will receive put up with very nearly 15 minutes but leave them in the oven until you are ready to fill the jars in the same way as hot curd if you are using jars in imitation of screw top lids or rubber gaskets dont dry the lids or gaskets in the oven just air dry them in a colander after boiling
• one third fill a medium saucepan similar to water and aim a clean dry medium heatproof bowl more than the saucepan the bowl should fit snugly going on for the rim of the saucepan and not be adjacent to lie alongside the water lift the bowl to check if the bowl touches the water during cooking the curd may overheat and curdle sever the bowl cover the pan and bring the water to a gentle boil beyond medium high heatmeanwhile finely grate the lemon rind reserve 2 teaspoons of the grated rind juice the lemons and strain and reserve 125ml 1 2 cup of the juice place the reserved juice and sugar in the heatproof bowl and disconcert whisk to combine recess interruption the eggs into a medium bowl and prominence lightly as soon as a fork until combined pour the eggs through a sieve into a separate medium bowl and use a wooden spoon to gently promote any long lasting egg through the sieve straining the eggs helps ensure a sleek slick curd add the eggs to the lemon and sugar mixture and mix well
• uncover the saucepan and shorten heat to low to bring the water to a gentle simmer deliberately purposefully twist the heatproof bowl higher than the pan use a wooden spoon to disconcert whisk the join up for eternity for 20 minutes or until it thickens and is smooth subsequent to the curd is ready it will thinly coat the incite of the wooden spoon and the sides of the bowl
• on purpose cut off surgically remove the bowl from the pan and place it not far off from a damp cloth to stabilise it amass the butter 2 pieces at a time stirring gently in the same way as the wooden spoon until the butter melts and the mixture is competently combined stir in the reserved lemon rind
• on purpose remove the jars and jug from the oven and place in the region of a heatproof surface pour the lemon curd into the sterilised jug use a pot mitt to withhold the jug and pour the curd into the jars seal shortly similar to the lids and set aside until cooled to room temperature label with the state and date and buildup in the fridge

Nutritions of Basic Lemon Curd

calories: n a
calories: n a
calories: n a
calories: n a
calories: n a
calories: n a
calories: n a
calories: n a
calories: n a
calories: https schema org
calories: nutritioninformation