Friday, 17 June 2011

Easy Lemon and Orange Curd

I made this because I'm not very good at making Jam, all that pectin and and reaching boiling point! This is much less complicated and can be made at a reasonable price all year round. It's worth keeping a few jam jars for and as it happens this is very nice with my brown bread. This is not as firm as the shop bought curd, it has a silky smooth texture.  
Makes 3 x 1lb jars (3 x 454g)
4 Lemons
2 Orange
500g Caster Sugar
6 Eggs beaten
200g Butter cubed
Grate the zest from two lemons and both oranges into a  heatproof bowl. Add the sugar, butter and eggs.

Add the juice from all the fruit to the bowl and combine with a wooden spoon. Place the bowl over a barely simmering (very important) pan of water for 15 to 20 minutes or until the curd coats the back of the spoon. 

If the curd won't thicken, whisk in 1-2tsp of cornflour (or rice flour) and continue to stir until it coats the back of the spoon.

Do not allow the water to boil or you'll have scrambled citrus eggs ugh! Pour into sterilised jars either straight from the dishwasher or warm oven and seal. 

To sterilise jars, either put them through a cycle in your dishwasher, boil them for 5 minutes in pan of water or place in an over preheated to 150C/ 300F/Gas 2 for 10 minutes. The curd keeps for 2 - 3 weeks in the fridge.

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