Luxury Lemon Curd
This makes a creamy lemon curd perfect on toast or for filling sponge cakes. I use this when we have lots of eggs in the spring. Try ringing the changes and try orange curd by substituting the lemon for a large orange.
1 Organic Duck Egg
1 Large organic lemon
75g (3oz) Castor sugar
50g (2oz) Butter (salted or unsalted)
- Cut butter into small pieces, place in large glass bowl with lemon rind, lemon juice, egg and sugar.
- Put bowl over saucepan of simmering water.
- Stir until the mixture thickens and if you lift a spoon out you can see a trail across the surface.this should take around 20 minutes.
- Pot into clean glass jar or dish.
- keep refrigerated and use within 5 days.
posted by MUM!
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Hi elsa,
i really like ur blog it is AMAZING!!!
i hope 2 c u soon, it has been ages since we last saw eachother.
can u email me on the email address or if not u can use my mums email address (she gave it 2 ur mum lastnight!!)
amy =)
Comment by Amy Fisher | March 22, 2011 |