With it being Shake Up Your Wake Up week where breakfast is highlighted as the most important meal of the week i thought i would make something that might tempt me into actually having breakfast more often!
All you need is
4 eggs
2 egg yolks
250g Sugar
110g butter
zest & juice of 4 lemons
pinch of salt
Add the butter, sugar, salt, zest and juice together in a bowl over a pan of hot water (do not let it boil) and stir continually until the butter is melted (cut it into small blocks which will melt faster)
In a seperate bowl, use a fork and combine the eggs and yolks. Pour into the bowl over the pan and stir regularly to stop the egg from scrambling. Keep over the low heat, stiring regularly for approx 10 minutes or until the lemon curd starts to coat the back of a spoon. Sieve into jars and leave to cool completely before topping with a circle of greaseproof paper.
They will keep for 7 days in the fridge.
Enjoy xxx
Delicious and perfect filling for the lemon macaroons I`m making tomorrow. Dx
ReplyDeleteThat looks so good. Will have to try it sometime because my husband loves curd.
ReplyDeleteHow much does it yield? I once made some from an old book my mum gave me. It was gorgeous but only made 1 jar and I was so disappointed!
ReplyDeleteLovely my mouth is watering just looking at the pictures. Going to give it a go - thnks for the recipe
ReplyDeleteStampersue
X
I am honestly salivating from the thought of lemon curd.
ReplyDeletexxx