Tasty Treat. Surprisingly I hate the sweet lemon curd you can buy in the shops but I love home made because it is so fruity. It is an ideal accompaniment to put on your morning toast, on a scone or in the middle of a lemon cake. Here is my recipe and my tip* to avoid getting “scrambled eggs” in your curd. Luscious Lemon Curd. 4 lemons - washed & rinsed. 7oz sugar - each type of sugar gives a slightly different avour. 3 1/2 ozs butter - softened. 4 eggs - beaten together. 1. 2. 3. 4. 5. 6.
Place 4 sterilised jars into a warm oven. Grate the rind from each lemon & put to one side. Juice each lemon & put to one side. Cream the butter & sugar together, just as you do when making a cake*. Gradually add the beaten egg and mix thoroughly. Put a clean bowl into a pan of boiling water on a low heat (or use a Bain Marie). Add the lemon rind and juice to the bowl or Bain Marie. Then add the butter, sugar & egg mixture. Keep stirring the mixture until it thickens and coats the back of a wooden spoon. Pour the curd into warmed jars. Fill each jar almost to the top and immediately cover with a waxed circle of greaseproof paper before putting on the lid. When cold, store in a cool place and use within one month.
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I hope that you enjoy trying these ideas out. Why don't you share some of your Lockdown ideas? Linda
Take time to talk about organ donation Many people don’t realise that their family’s support is needed for organ donation to go ahead.
LIVErNEWS Issue 74 ~
33 ~ Spring 2021
