Hairy Bikers Lemon Curd Food
HOMEMADE LEMON CURD
It's hard to go back to shop-bought curd after making your own. Just make sure you keep an eye on the pan while the curd is thickening so that it doesn't split.
Provided by Mary Berry
Categories Other
Yield Makes 1-2 jars
Number Of Ingredients 4
Steps:
- Break the eggs into a saucepan and whisk to combine. Stir in the remaining ingredients and place over a medium heat.
- Whisk continuously over the heat until the mixture coats the back of a spoon and is slightly thickened - this could take 7-10 minutes. Do not allow the mixture to boil or it may split.
- Remove from the heat and leave to cool. Spoon into a sterilised jar (or two small jars) seal, and leave to thicken.
- Keep in the fridge for up to a month, but use within a week of opening the jar.
LEMON CURD
Homemade lemon curd is quick and easy and so much more mouthwatering than the shop-bought variety.
Provided by BBC Food
Categories Other
Yield Makes one 500g/1lb 2oz (large) jar or two 250g/9oz (small) jars
Number Of Ingredients 4
Steps:
- Put the lemon zest and juice, sugar and butter into a heatproof bowl. Sit the bowl over a saucepan of gently simmering water, making sure the water is not touching the bottom of the bowl. Stir the mixture every now and again until all of the butter has melted.
- Lightly whisk the eggs and egg yolk and stir them into the lemon mixture. Whisk until all of the ingredients are well combined, then leave to cook for 10-13 minutes, stirring every now and again, until the mixture is creamy and thick enough to coat the back of a spoon.
- Remove the lemon curd from the heat and set aside to cool, stirring occasionally as it cools. Once cooled, spoon the lemon curd into sterilised jars and seal. Keep in the fridge until ready to use.
LEMON CURD
A classic Lemon Curd recipe, made with lemon juice and zest, whole eggs, and butter. Use your lemon curd on scones, in yogurt, or between layers of meringue.
Categories Sauce Egg Dessert Quick & Easy Lemon Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 1 1/3 cups
Number Of Ingredients 5
Steps:
- Whisk together juice, zest, sugar, and eggs in a 2-quart heavy saucepan. Stir in butter and cook over moderately low heat, whisking frequently, until curd is thick enough to hold marks of whisk and first bubble appears on surface, about 6 minutes.
- Transfer lemon curd to a bowl and chill, its surface covered with plastic wrap, until cold, at least 1 hour.
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