- Step 1
Place sugar, butter, lemon juice and zest in a pot (use a double boiler if you don’t have a thermometer). Heat over medium-low heat until butter has melted. Take off heat and strain eggs into mixture. Return to heat with a thermometer attached and cook, stirring constantly, until temperature reaches 75°C. Or cook in a double boiler until mixture thickens to coat the back of a spoon.
- Step 2
Remove from heat immediately and stir a little to prevent mixture overheating on base. Bottle while hot in hot, sterilized jars and seal with pop-top seals or store in a sealed container in the fridge.
Storage: Lemon curd will keep several weeks in the fridge. Bottled preserves will keep as long as the seal remains unbroken.
ANNABEL'S TIP: Serve it in tart cases with fresh fruit, spread on toast for a breakfast pick me up or use in fillings with whipped cream.
Assemble - 2005, Page 196 Copyright, Annabel Langbein Media. NOT FOR DISTRIBUTION.