Lemon Curd
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
Juice and Zest of 5 medium lemons105ml of Clear Honey3 x Eggs + 1 x Egg Yolk100g Unsalted Butter
1. Setup a small 'Bain Marie' using a heat proof bowl and large saucpan.
2. Zest and Juice the lemons and add to the bowl along with the sliced Butter and Honey.
3. Beat the eggs in a separate bowl and set to one side
4. On a ow heat simmer the water in the Bain Marie until the butter has completely melted, ensuring the mixture does not start to boil.
5. Once the butter has melted, while slowly stirring the mixture, pour in the the egg mixture (Slowly)
6. Continue to stir the mixture for 10-15 mins until the mixture thickens, coating the back of a metal spoon.
7. Remove the mix from the heat and stand and thicken until relatively cool.
8. Pour mixture into sterilised jars, seal and keep in a cool place.
Serving Size: 425ml
Number of Servings: 1
Recipe submitted by SparkPeople user INCREDIBLEMRTIM.
2. Zest and Juice the lemons and add to the bowl along with the sliced Butter and Honey.
3. Beat the eggs in a separate bowl and set to one side
4. On a ow heat simmer the water in the Bain Marie until the butter has completely melted, ensuring the mixture does not start to boil.
5. Once the butter has melted, while slowly stirring the mixture, pour in the the egg mixture (Slowly)
6. Continue to stir the mixture for 10-15 mins until the mixture thickens, coating the back of a metal spoon.
7. Remove the mix from the heat and stand and thicken until relatively cool.
8. Pour mixture into sterilised jars, seal and keep in a cool place.
Serving Size: 425ml
Number of Servings: 1
Recipe submitted by SparkPeople user INCREDIBLEMRTIM.
Nutritional Info Amount Per Serving
- Calories: 1,359.0
- Total Fat: 103.3 g
- Cholesterol: 0.0 mg
- Sodium: 0.3 mg
- Total Carbs: 20.5 g
- Dietary Fiber: 1.0 g
- Protein: 25.5 g