Tuesday, October 1, 2013

Day 1 Bonus! - Lemon Curd

Some of the fondest memories I have of my childhood are of weekends spent at my Oma’s house. Her home was always a warm and safe place with lots of love, cookies, play tents, picnics and bubbles, home grown veggies and Lemon Curd! It is her recipe that I share below. Last week my brother came to stay with us in Knysna for a week and on his list of fun things to do was “Make Lemon Curd”! The recipe as it appears below only makes +- 2 jars, so I recommend tripling it, we do! It stores well for a long time, just be sure to sterilize your glass jars well before hand.

Lemon Curd (with Dairy free Notes)

2 Cups Sugar
125g Butter (DF: use Wooden spoon Margarine)
3 lemons – Grate the rind off one, and juice all 3
4 Eggs
2-3 Sterilized jars

1. Mix the sugar, butter and lemon juice and rind in a medium sized pot over low heat.
2. Stir constantly and bring it to a boil.
3. Beat the eggs in a jug. Pour a very thin stream of egg into the hot lemon mixture while stirring the lemon mixture vigorously. This is tricky, but if you add too much egg at a time it will harden into scrambled egg!
4. Keep stirring until the lemon curd bubbles and thickens slightly. It will set further on standing.
5. Pour into sterilized jars while still hot, seal.

6. Now all you need is a pretty home made label!

Makes: 2-3 Jars
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