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

Directions:

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

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