Lemon Curd
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Lemon Curd
Recipe By Stephanie Alexander Kitchen Garden Foundation
Ingredients
zest and juice of 3 large lemons
100 g vanilla caster sugar
5 egg yolks
150 g salted butter
Method
Half fill the saucepan with water and put it on to boil.
Prepare all of the ingredients based on the instructions in the ingredients list.
Place lemon zest and juice, sugar and egg yolks into the stainless steel bowl.
Place the bowl over the saucepan of boiling water, making sure the water doesn’t touch the bowl. Whisk constantly until the mixture thickens like custard and is frothy.
Chop the butter into 1 cm cubes.
Remove the bowl from the heat and whisk in the butter until the mixture is smooth.
Place into sterilised jars with lids.
Refrigerate until required.
