Tangy Lemon Curd

  • 2 Large Lemons
  • 80g Sugar
  • 3 Eggs
  • 90ml Sun Flower Oil
  • Pinch of Salt
  1. Grate the Zest of the lemons, you need 2 tbs.
  2. Squeeze the juice from the lemons, you need 120ml.
  3. Put the eggs, lemon zest, sugar and salt into the blender.
  4. Blend until light and fluffy.
  5. Add the lemon juice.
  6. Blend for another 30 seconds.
  7. Pour the mixture into a cold saucepan.
  8. Add the oil to the mixture.
  9. Put the pan on a low heat.
  10. Using a hand whisk, keep whisking the mixture until it thickens.
  11. This could take 5 to 7 minutes, do not let it come to the boil.
  12. When the mixture has thickens, just keep it on the heat for a little longer, whisking all the time.
  13. Strain the mixture to remove any remaining lemon zest.
  14. Pour into sterilised jars.
  15. When cool refrigerate to let it thicken some more.

If you prefer, butter can be used, it gives a slightly brighter yellow colour to the end product.
Any vegetable oil can be used, extra virgin oil does over power it though.

Tangy Lemon Curd

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