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Categories:Viewed: 34 - Published at: 9 years ago
Ingredients
- 6 medium sized lemons,
- 8 egg yolks
- 1 whole egg
- 1 cup sugar
- 1 good pinch of sea salt flakes
- 1 1/2 stick unsalted butter , in small pieces
- 3 cup hot water
- 1 tsp white vinegar
- 3 cup (28 oz.) capacity jar -something between a pint jar and a quart jar.
- 1 wax paper disk, or small piece plastic wrap
- 1 cellophane jar cover and elastic or lid to fit the jar
Method
- Heat oven to 200C
- Wash jar and put it in the oven (without its lid) for 10-20 minutes
- Carefully remove it from the oven and set it aside.
- Pour hot water over the lemons in a large bowl, add the vinegar and let stand for 30 seconds.
- This is to remove any wax or detritus from the lemon skin, and releases more juice from the lemons.
- Dry the lemons, then zest them and then juice them (you will use both)
- In a medium saucepan, whisk the eggs and sugar lightly.
- Put the pan on a medium low heat, and add the juice and zest, followed by the butter and salt
- Bring it up to a simmer and stir it with the whisk until it thickens up (about 15-20 minutes)
- Pour it through a sieve with quite a wide mesh into a jug, then pour into the jar.
- Wipe away any spilt curd, place the wax disk on top wax side down, then set aside to cool.
- Add the lid or cellophane cover, a label (if you want) and refridgerate until cold.
- Will keep for two weeks in the fridge.
