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| Recipe Archive > Jams & Preserves > |
Fresh Lemon Curd
(Makes one 450g (1lb) jar)
This classic lemony preserve uses butter, lemon and eggs. Do remember however, to use fresh free-range eggs for the best flavour and Whitworths caster sugar, which is quick dissolving and ideal for this 10 minute recipe.
You might also choose organic ingredients when the pale blond grains of Whitworths organic caster sugar will make this delicious home made preserve extra special.
Equipment & Ingredients
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3 large free range egg yolk and 1 egg white |
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175g (6oz) Whitworths caster sugar |
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Juice and finely grated rind of 1 large fresh unwaxed lemon |
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Method
Add the ingredients to a small saucepan, set over a moderate heat stirring continuously until it just begins to thicken enough to cover the back of a wooden spoon. Remove from the heat immediately and pour into a clean jam jar. Seal and leave in the fridge, it will keep for 1 month, or more.
Tip
Lemon curd is particularly good as an instant filling for tartlets, or folded into whipped double cream, (add 4tbls to 10fluoz (½pt) cream), for a Victoria sponge cake, or use straight from the jar to make a nice lemony addition to a breakfast yogurt, or fresh warmed croissants.
Tip
The leftover egg whites can be converted into meringues using Whitworths caster, organic caster, or golden caster sugar (which has a light toffee flavour).
Add them to a cellophane bag tied with ribbon for a welcome present for those deserving friends who are always complaining that they cannot make meringues. The meringue shells will keep for up to several months and can be filled with cream as required.
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