Description
A delicious and thick lemon curd that can be used for ice cream, tarts, scones, and pancakes. The list is endless. Or gift a jar to a special friend or family member.
Ingredients
4 Lemons (Juice and Zest)
1/2 Cup Xylitol or sugar
100 g Butter
3 Whole Eggs
1 Egg Yolk
Instructions
- Take a medium heatproof bowl and squeeze the lemons, zest the skin, add the sugar and butter.
- Set the bowl over a pan of gently simmering water. Don’t let the bowl touch the bottom of the pan. Stir the mixture until all the butter has melted.
- Lightly whisk the eggs and egg yolk, then stir into the heated mixture. (But should not be too hot) Stir and cook for around 10 mins until the mixture coats the back of a spoon.
- Remove from the heat and put the mixture into sterilised jars and store in the fridge for up to 2 weeks.
Notes
Use a Bain-Marie with simmering water-don’t boil.
Don’t let the curd boil, otherwise the eggs will curdle
Add three passionfruits and three lemons for a different flavour combination