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  • Lemon Curd

    Uploaded by

    Prashanth Kannar K
    7 views1 page
    The document provides a recipe for lemon curd that requires caster sugar, eggs, lemon juice and zest, and melted butter. It instructs to whisk the sugar and eggs until smooth, then stir in the remaining wet ingredients and cook in the microwave for 1 minute intervals, stirring after each interval, until thick enough to coat a spoon. The finished curd is then poured into sterile jars and stored in the refrigerator for up to 3 weeks.

    Original Description:

    lemon curd

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    © Attribution Non-Commercial (BY-NC)

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    The document provides a recipe for lemon curd that requires caster sugar, eggs, lemon juice and zest, and melted butter. It instructs to whisk the sugar and eggs until smooth, then stir in the remaining wet ingredients and cook in the microwave for 1 minute intervals, stirring after each interval, until thick enough to coat a spoon. The finished curd is then poured into sterile jars and stored in the refrigerator for up to 3 weeks.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    7 views1 page

    Lemon Curd

    Uploaded by

    Prashanth Kannar K
    The document provides a recipe for lemon curd that requires caster sugar, eggs, lemon juice and zest, and melted butter. It instructs to whisk the sugar and eggs until smooth, then stir in the remaining wet ingredients and cook in the microwave for 1 minute intervals, stirring after each interval, until thick enough to coat a spoon. The finished curd is then poured into sterile jars and stored in the refrigerator for up to 3 weeks.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 1

    Ingredients

    Serves: 16 200g caster sugar 3 eggs 250ml fresh lemon juice 3 lemons, zested 100g unsalted butter, melted

    Directions
    Prep:10min Cook:6min Ready in:16min 1. In a glass or plastic bowl, whisk together the sugar and eggs until smooth. Stir in lemon juice, lemon zest and butter. Cook in the microwave for one minute intervals, stirring after each minute until the mixture is thick enough to coat the back of a metal spoon. Remove from the microwave, and pour into small sterile jars. Store for up to three weeks in the refrigerator.

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