


Ingredients:
1/2 Cup(125ml) Lemon Juice
150g Caster Sugar
65g Butter, cubes
2 Eggs, lightly beaten
1 1/2 Grated Lemon Rinds
Methods:
1. Place lemon juice, lemon rinds and sugar into a small saucepan. Heat gently, stirring until the sugar has dissolved.
2. Add butter, stir until melted then remove from the stove.
3. Slowly whisk in the beaten egg and stir the mixture together at the same time until well combined.
4. Next pour the egg mixture through a fine strainer into a big glass/stainless steel mixing bowl to remove any lumps.
5. Place the bowl over a saucepan of gently simmering water and simmer and stir often for about 25 minutes or more until the mixture thicken(like custard) and coats the back of a metal spoon.
6. Make sure that the mixture does not boil or it will curdle.
7. When the lemon curd is ready, pour it into prepared warm, sterilised jars. Seal tightly, allow it to cool then store in the refridgerator.
Notes: If you prefer a thicker curd, make a paste of 1 teaspoon cornflour and 2 teaspoons water. Blend into prepared hot curd. Transfer to a saucepan, bring to the boil and simmer for 1 minute then pour into jars.


Lena, do you think the lemon curd is overly sweet? I think I need to cut down on the amt of caster sugar from 150g to 100g or even lesser.
ReplyDeleteMy hand almost breaks from stirring the mixture ke..ke..
Hi there...
ReplyDeleteEm... this recipe is from one of my friend and i remember the last time that i did, it's was kind of sour rather than sweet.. so i am not sure why yours is sweet.... :)
Ya.. the stirring part is very tedious..haha