Friday, April 10, 2015

Lemon Curd

Make beautiful tarts, cheese cakes, lemon meringue pies, macarons, cookies, pavlovas, pancakes or muffins with this delicious lemon curd.

Lemon Curd
Makes one jar

100g butter, softened
½ cup castor sugar
1 T lemon zest
3 L ALZU Free Range Eggs plus 1 ALZU Free Range Egg yolk
½ cup fresh lemon juice
Pinch of salt

Using an electric whisk, cream the butter and sugar together until light and fluffy.
Add one ALZU egg at a time whisking constantly until well combined.
Add the juice, rind and salt and mix well.
Over a water bath (bain marie) gently cook the curd for 10 – 15 minutes (stirring constantly so that the eggs don’t scramble) until thick - the mixture should cover the back of a spoon.
Remove from the heat and cool.
Store in an airtight container.

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