This is just like my grandmas recipe, with less error margin ie precise measurements!
Lemon Curd
4 egg yolks
2/3 cup castor sugar
60g unsalted butter
2 tsp grated lemon zest
100ml lemon juice (about 2 juicy lemons)
Whisk egg yolks and sugar until well combined but not frothy.
Tip into a heavy-based non-reactive saucepan and add butter, zest and juice.
Stirring constantly, bring to barely simmering point over a medium-high heat (about five minutes).
As soon as bubbles appear, remove from heat, still stirring. Allow to cool.
I used a strip zester and removed the zest as it was cooling. I'm making tiny Lemon Meringue pies with it and want it smooth. Pictures to come!
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