Lemon Curd – “How To Make” Recipe From The Jam Jar Shop
Posted by Neil Smith on
Recipe Ingredients
- 3oz Caster Sugar
- 1 Large juicy lemon (grated rind and juice)
- 2 Large Eggs
- 2oz Butter
- Large preserving pan
- Wooden spoon
- Jam jars (10-15 depending on size) - We recommend a pack of 16oz Jars
- Muslin cloth
- Cellophane covers & waxed discs
HOW TO MAKE LEMON CURD
- Wash the jars in warm soapy water
- Rinse and put in the oven to dry and sterilise - about 15-20 mins
- Grate the lemon zest onto the sugar
- Squeeze the juice and add to the beaten eggs
- Stir into the eggs
- Strain through a sieve lined with a piece of muslin onto the sugar and zest
- Cut the butter into squares and add to the mix
- Microwave on full power in short bursts of 1 minute stirring between (Do not overheat - you will end up with lemon scrambled egg).
- Stop heating when mixture will coat the back of a spoon. It will thicken more on cooling
- Pour into the warm jars and seal immediately
- Lemon curd will keep for about 6 weeks, but must be refrigerated at all times