Annabel Langbein's Lemon Curd recipe
Annabel's Lemon Curd
- 1 1/2 cups caster sugar
- 220g butter, diced
- finely grated zest of 1 lemon
- 1 1/4 cups lemon juice (about 6 juicy lemons),strained
- 6 large eggs
place the sugar, butter, lemon zest and juice in a heatproof bowl over a pot of boiling water, making sure the water does not touch the bottom of the bowl, or in a double boiler. Heat over medium heat till butter melted.
Whisk the eggs in a seperate bowl and stir them into the butter mixture. Cook over a gentle heat, stirring constantly with a wooden spoon, until mixture thickens enough to coat the back of the spoon, about 3-5 mins. Make sure the mixture doesn't boil. It's ready when the lemon curd holds a line when you run your finger across the back of the coated spoon.
Remove from the heat immediately, stirring a little to stop it from overheating on the base. Don't worry if it seems a little runny , it will thicken as it cools. Pour the hot mixture through a strainer into a jug to remove any lemon zest or flecks of egg white, then pour it into hot sterilized jars(about 4) and seal. Will keep for several weeks in fridge.
- 1 1/2 cups caster sugar
- 220g butter, diced
- finely grated zest of 1 lemon
- 1 1/4 cups lemon juice (about 6 juicy lemons),strained
- 6 large eggs
place the sugar, butter, lemon zest and juice in a heatproof bowl over a pot of boiling water, making sure the water does not touch the bottom of the bowl, or in a double boiler. Heat over medium heat till butter melted.
Whisk the eggs in a seperate bowl and stir them into the butter mixture. Cook over a gentle heat, stirring constantly with a wooden spoon, until mixture thickens enough to coat the back of the spoon, about 3-5 mins. Make sure the mixture doesn't boil. It's ready when the lemon curd holds a line when you run your finger across the back of the coated spoon.
Remove from the heat immediately, stirring a little to stop it from overheating on the base. Don't worry if it seems a little runny , it will thicken as it cools. Pour the hot mixture through a strainer into a jug to remove any lemon zest or flecks of egg white, then pour it into hot sterilized jars(about 4) and seal. Will keep for several weeks in fridge.
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