Home made Lemon Curd
#1
Home Made Lemon Curd
4 juicy Lemons – zest grated and juiced
4 Large eggs
12oz golden caster sugar
8oz softened unsalted butter cut into small lumps
2 level teaspoons corn flour
Whisk the eggs in a medium sized saucepan. Add the other ingredients and then place over a medium heat. Whisk continuously with a balloon whisk for 7 – 8 minutes until the mixture thickens. Be careful not to over heat or the eggs will curdle. Lower the heat and let the lemon curd gently simmer for another minute, continuously whisking. Remove from the heat. Pour the mixture, into 3 hot sterilized 1lb jars.
You can use 3 medium juicy oranges to make orange curd or 7 – 8 limes, depending on size for lime curd.
Delicious on scones, drizzled over cakes, lemon meringue or if you have a sweet tooth - on toast.
4 juicy Lemons – zest grated and juiced
4 Large eggs
12oz golden caster sugar
8oz softened unsalted butter cut into small lumps
2 level teaspoons corn flour
Whisk the eggs in a medium sized saucepan. Add the other ingredients and then place over a medium heat. Whisk continuously with a balloon whisk for 7 – 8 minutes until the mixture thickens. Be careful not to over heat or the eggs will curdle. Lower the heat and let the lemon curd gently simmer for another minute, continuously whisking. Remove from the heat. Pour the mixture, into 3 hot sterilized 1lb jars.
You can use 3 medium juicy oranges to make orange curd or 7 – 8 limes, depending on size for lime curd.
Delicious on scones, drizzled over cakes, lemon meringue or if you have a sweet tooth - on toast.
#7
Super Member
Join Date: May 2009
Location: Merced, CA
Posts: 4,188
Thank you for this. As soon as I translate the recipe, I'll run out to the lemon tree in my back yard and pick a few of them. Since I do not spray it, I can safely use the skins for zest.
This sounds yummy!!
This sounds yummy!!
#8
What is golden castor sugar?
It is like your light golden brown but finer so it is like (light golden brown) caster sugar you make cakes with.
Also, when you say 12 oz. sugar, do you mean 12 ounces by weight or 1 1/2 cups? Means 12 ounces in weight pretty sure in weight they are the same( but fluid ounces I know are different). it's not Metric weight (which would be grams etc.), it is Imperial.
Corn flour is pretty much your corn starch, what you would use to thicken gravies, sauces etc.
Lemon curd is delicious on toast... yummy!!! Or in US, maybe your biscuits (not quite the same as our scones but close).
Lol, None of my recipe books I bought from the Uk are much use over here to me, everything in cups etc. So learning it all the hard way and trying hard to find substitutes for things I took for granted back in the UK.
Hope this helps :)
It is like your light golden brown but finer so it is like (light golden brown) caster sugar you make cakes with.
Also, when you say 12 oz. sugar, do you mean 12 ounces by weight or 1 1/2 cups? Means 12 ounces in weight pretty sure in weight they are the same( but fluid ounces I know are different). it's not Metric weight (which would be grams etc.), it is Imperial.
Corn flour is pretty much your corn starch, what you would use to thicken gravies, sauces etc.
Lemon curd is delicious on toast... yummy!!! Or in US, maybe your biscuits (not quite the same as our scones but close).
Lol, None of my recipe books I bought from the Uk are much use over here to me, everything in cups etc. So learning it all the hard way and trying hard to find substitutes for things I took for granted back in the UK.
Hope this helps :)
#10
Senior Member
Join Date: Mar 2010
Location: Pittsburgh, PA
Posts: 768
Originally Posted by Kaz
What is golden castor sugar?
It is like your light golden brown but finer so it is like (light golden brown) caster sugar you make cakes with.
Also, when you say 12 oz. sugar, do you mean 12 ounces by weight or 1 1/2 cups? Means 12 ounces in weight pretty sure in weight they are the same( but fluid ounces I know are different). it's not Metric weight (which would be grams etc.), it is Imperial.
Corn flour is pretty much your corn starch, what you would use to thicken gravies, sauces etc.
Lemon curd is delicious on toast... yummy!!! Or in US, maybe your biscuits (not quite the same as our scones but close).
Lol, None of my recipe books I bought from the Uk are much use over here to me, everything in cups etc. So learning it all the hard way and trying hard to find substitutes for things I took for granted back in the UK.
Hope this helps :)
It is like your light golden brown but finer so it is like (light golden brown) caster sugar you make cakes with.
Also, when you say 12 oz. sugar, do you mean 12 ounces by weight or 1 1/2 cups? Means 12 ounces in weight pretty sure in weight they are the same( but fluid ounces I know are different). it's not Metric weight (which would be grams etc.), it is Imperial.
Corn flour is pretty much your corn starch, what you would use to thicken gravies, sauces etc.
Lemon curd is delicious on toast... yummy!!! Or in US, maybe your biscuits (not quite the same as our scones but close).
Lol, None of my recipe books I bought from the Uk are much use over here to me, everything in cups etc. So learning it all the hard way and trying hard to find substitutes for things I took for granted back in the UK.
Hope this helps :)
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