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Recipies Please Or Making Lemon Cheese / Or Lemon Curd
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Lemon Curd - BBC recipe
Ingredients
4 unwaxed lemons, zest and juice
200g/7oz unrefined caster sugar
100g/3½oz unsalted butter, cut into cubes
3 free-range eggs, plus 1 free-range egg yolk
Preparation method
Put the lemon zest and juice, the sugar and the butter into a heatproof bowl.
Sit the bowl over a pan of gently simmering water, making sure the water is not touching the bottom of the bowl.
Stir the mixture every now and again until all of the butter has melted.
Lightly whisk the eggs and egg yolk and stir them into the lemon mixture. Whisk until all of the ingredients are well combined, then leave to cook for 10-13 minutes, stirring every now and again, until the mixture is creamy and thick enough to coat the back of a spoon.
Remove the lemon curd from the heat and set aside to cool, stirring occasionally as it cools.
Once cooled, spoon the lemon curd into sterilised jars and seal. Keep in the fridge until ready to use.
Ingredients
4 unwaxed lemons, zest and juice
200g/7oz unrefined caster sugar
100g/3½oz unsalted butter, cut into cubes
3 free-range eggs, plus 1 free-range egg yolk
Preparation method
Put the lemon zest and juice, the sugar and the butter into a heatproof bowl.
Sit the bowl over a pan of gently simmering water, making sure the water is not touching the bottom of the bowl.
Stir the mixture every now and again until all of the butter has melted.
Lightly whisk the eggs and egg yolk and stir them into the lemon mixture. Whisk until all of the ingredients are well combined, then leave to cook for 10-13 minutes, stirring every now and again, until the mixture is creamy and thick enough to coat the back of a spoon.
Remove the lemon curd from the heat and set aside to cool, stirring occasionally as it cools.
Once cooled, spoon the lemon curd into sterilised jars and seal. Keep in the fridge until ready to use.
Delia smiths recipe for lemon curd is delicious - and foolproof. It includes a tiny amount (half a dessert spoonful) of corn flour - the purists might tut tut tut but it means that you just put the ingredients into a pan, mix them together and stir over a gentle heat till the whole thing thickens. Even a child could do it.
4 lemons
4 eggs
8oz butter cut into cubes
12 oz sugar
1/2 dessert spoon corn flour
Squeeze the juice from the lemons and mix together with the beaten eggs. Put into a saucepan with all the other ingredients and stir together. Place pan over a gentle heat and and cook till the mixture thickens, stirring all the time, using either a wooden spoon or a whisk. Once the mixture has thickened, cook for a further one minute (keep stirring) then put into jars. Halfway through the procedure, the mix looks like cat sick but don't be alarmed, all will be fine. The cornflour stops the mix for separating and curdling, but because there is so little of it you can't taste it. The whole thing takes less than ten minutes and it really is delicious.
4 lemons
4 eggs
8oz butter cut into cubes
12 oz sugar
1/2 dessert spoon corn flour
Squeeze the juice from the lemons and mix together with the beaten eggs. Put into a saucepan with all the other ingredients and stir together. Place pan over a gentle heat and and cook till the mixture thickens, stirring all the time, using either a wooden spoon or a whisk. Once the mixture has thickened, cook for a further one minute (keep stirring) then put into jars. Halfway through the procedure, the mix looks like cat sick but don't be alarmed, all will be fine. The cornflour stops the mix for separating and curdling, but because there is so little of it you can't taste it. The whole thing takes less than ten minutes and it really is delicious.
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