Sunday, 21 July 2013

Lemon Curd / Butter Recipe - DIY

You will need:
185g butter, chopped
2 cups (440g) caster sugar
200ml lemon juice
1 teaspoon lemon rind
3-4 eggs, beaten, strained


Combine all ingredients in top half of double saucepan or in heatproof bowl.
Stir over simmering water until mixture is fully melted, dissolved, thickened and mixture coats the back of a wooden spoon.
Pour into hot sterilised jars; seal while hot. *Strain if there are any eggy lumps in mixture.

Makes about 3 cups (750ml) - Recipe best made a day in advance.

Recipe from: The Australian Women's Weekly Cookbook