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 Fresh Tangy Lemon Curd

Lemon curd recipe. Click to enlarge.
Click picture to enlarge

This is a classic and very tangy lemon curd.  Spread it as thick as you like on fresh baked bread or hot toast slices.  It's also delicious on your pancakes.

KEY POINTS

 Preparation Time:  15 mins  Cooking Time:  1 hour 
 How Difficult  Medium  Freeze?  No
 Servings

Loads



INGREDIENTS
Lemon curd recipe. Click to enlarge.
For illustration only, rely on ingredients list below
 

 
Ingredients

Imperial

Metric

3 lemons preferably unwaxed or organic  

 -

-

Superfine / caster sugar 7 oz 200 grams
Unsalted butter diced 4 oz 115 grams
2 large eggs - -
2 large egg yolks - -

Preparation Before Cooking

Dice butter, grate the lemon rind and squeeze the juice. Lemon curd recipe. Click to enlarge.

Special Cooking Equipment
Slow Cooker

CLICK ANY PICTURE BELOW TO ENLARGE IT

Lemon curd recipe. Click to enlarge. Firstly, pour about 2 inches/5 cm of very hot water into the ceramic part of your slow cooker and turn it onto high heat. Put the lemon juice, lemon rind, sugar and butter into the largest heatproof bowl which will fit inside your cooker. Put the bowl into the slow cooker and pour enough near-boiling water to come halfway up the sides.

 
Lemon curd recipe. Click to enlarge. Leave the mixture in the cooker for about 15 minutes stirring occasionally until the sugar has dissolved and the butter has melted. Take the bowl out of the cooker and leave to cool for a few minutes, then turn the cooker to a low heat.

  
Lemon curd recipe. Click to enlarge. Beat the eggs and egg yolks together and then strain them into the lemon curd mixture and whisk well until it is combined.  Cover the bowl with foil and put it back into the cooker.

  
Lemon curd recipe. Click to enlarge. Cook the lemon curd on a low heat for 1 hour or until it is thick enough to cover the back of the wooden spoon as in the picture, stirring every 15 minutes.

  
Lemon curd recipe. Click to enlarge. Pour the lemon curd into a small warmed sterilized jar, cover and seal. You can store this in a cool place or ideally in the fridge and it will keep for 3 months.  Once the jar is opened then it must be kept in the fridge.

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