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Sunday, 19 August 2018

Lemon Curd for the Community at Fountain Hill.



4 lemons & zest
2 cups caster sugar
1/4 cup of butter
3 eggs + a yolk

So easy this and children love tasting it along the way and the colour. Slowly disolve the sugar in the 4 juiced lemons, the zest of the lemons & butter in a bowl over a pan of simmering water as you would melt chocolate. (dont let simmering water touch the bowl) just how I do it.
   When the sugar disolved whisk eggs In slowly and cook with same method for about 15-18 minutes (I never let it bubble) stir as you go. Allow the lemon curd to cool and fill your jars and eat some.

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