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Lemon Curd

July 12, 2014 By sue 3 Comments

P1040138

One of my favourite lemon recipes is lemon curd – I’ve been waiting (not so) patiently for my lemons to ripen and, as you can see in the photo, I couldn’t wait for all the green to be gone from the fruit before I made my first batch.  I’m not sure what the difference is between lemon curd, lemon honey and lemon butter.  My recipe is labelled lemon honey, Australians apparently call it lemon butter, but most people that I’ve talked to know it as lemon curd.  Whatever you call it, it is delicious spread on hot buttered toast, stirred into yoghurt, spooned over ice cream, put into tarts, served with blueberry scones, layered with meringues or simply eaten from the jar!

P1040126Ingredients

500g Sugar

125g Butter

4 Eggs

Rind and Juice of 4 Lemons

Use a grater or zester to peel the lemon rind, taking only the yellow part as the white pith is bitter.  Juice the lemons.

Beat the eggs a little and then put all the ingredients into the top of a double saucepan, with water in the bottom saucepan.

P1040127If you don’t have a double saucepan you can improvise: one of my stainless steel mixing bowls is just the right size for one of my saucepans. 

Cook slowly until thick and smooth, stirring or whisking for most of the time.

It can be a bit hard to decide when it is ready.  The time will also depend on how hot the water is – some recipes say it is ready in 10 minutes.  On my gas hob I have the heat fairly low so that I don’t get steam escaping in bursts up the side of the bowl.  Generally I stir it for about half an hour and nothing seems to happen at all, and then it starts to look a little darker and you can feel some thickness starting to coat on the bottom.  At this point it is ready and even though it still looks very runny it will set nicely in the jars as it cools.  I have continued to stir previously for another 15 minutes or more but it doesn’t get any thicker!

Pour into hot sterilised jars and seal.P1040131

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Filed Under: Kitchen, Preserving Methods, Recipes Tagged With: Lemon, Recipes

Comments

  1. fat burner review says

    July 24, 2014 at 1:53 pm

    Fantastic goods from you, man. I have understand your stuff previous to and you’re
    just too wonderful. I actually like what you’ve
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    you say it. You make it entertaining and you still take
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    Reply
    • sue says

      July 24, 2014 at 6:52 pm

      Thank you for the positive comments. I’m new to this so it is good to know that I’m on the right track.

      Reply
  2. travel tips for europe says

    October 30, 2014 at 7:45 am

    Hey there! I’m at work browsing your blog from my new iphone 3gs!

    Just wanted to say I love reading your blog and look forward to all your posts!
    Keep up the superb work!

    Reply

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Life’s Bounty is about all the things I enjoy experiencing, creating, and sharing. Join me as I travel in search of new experiences; coax more produce from my backyard in Auckland, New Zealand and preserve the harvested bounty; and try my hand at making anything from cider to jewellery to cards to gift packs of soap.
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