WATER AT BOTTOM OF DISHWASHER RECIPES

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LEMON CURD RECIPE - BBC FOOD



Lemon curd recipe - BBC Food image

Homemade lemon curd is quick and easy and so much more mouthwatering than the shop-bought variety.

Provided by BBC Food

Prep Time 30 minutes

Cook Time 30 minutes

Yield Makes one 500g/1lb 2oz (large) jar or two 250g/9oz (small) jars

Number Of Ingredients 4

4 unwaxed lemons, zest and juice
200g/7oz unrefined caster sugar
100g/3½oz unsalted butter, cut into cubes
3 free-range eggs, plus 1 free-range egg yolk

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 RECIPE - BBC FOOD



Lemon curd recipe - BBC Food image

Homemade lemon curd is quick and easy and so much more mouthwatering than the shop-bought variety.

Provided by BBC Food

Prep Time 30 minutes

Cook Time 30 minutes

Yield Makes one 500g/1lb 2oz (large) jar or two 250g/9oz (small) jars

Number Of Ingredients 4

4 unwaxed lemons, zest and juice
200g/7oz unrefined caster sugar
100g/3½oz unsalted butter, cut into cubes
3 free-range eggs, plus 1 free-range egg yolk

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.

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