Lemon Curd
Here at Fox HQ we like to make some of our Christmas presents and we are always experimenting with new ideas. This is the first of four homemade gift guides.
As you may or may not know, we love anything edible that can be made in a jar. Jams, jellies, chutneys, the lot! We don't often turn our hand to sweet treats, but this recipe looked super simple and would make a lovely addition to a homemade hamper or as a little gift.
We've used a recipe from the latest Great British Bake Off Everyday book- it makes 1 honey pot sized jar.
You'll need;
70g unsalted butter, diced
125g caster sugar
zest of 3 lemons
100ml lemon juice
2 medium, free range eggs, plus 2 yolks at room temperature
Pop the butter, sugar and lemon zest and juice in a heatproof bowl. Place the bowl over a pan of simmering water, but don't let the bowl touch the water and stir with a wooden spoon until the sugar has completely dissolved.
Remove the bowl from the pan, and set aside. Beat the whole eggs with the yolks in a small bowl and strain it into the lemon mix. Set the bowl over the pan of simmering water and stir until the mixture becomes thick and opaque.
Don't be tempted to turn up the heat to quicken the process, you'll end up with scrambled eggs, yuck!
The curd is ready when you can draw a clean finger through the spoon and leave a clear path.
Remove from the heat and place into a hot, sterilised jar. You'll notice as the curd cools, it thickens in texture. Put it in the fridge to cool down. We recommend keeping it in the fridge even after its cooled down.
Adorn the jar with whatever takes your fancy and there you have it! Perfect on toast, on top of ice-cream or inside homemade iced buns!
Alice x
70g unsalted butter, diced
125g caster sugar
zest of 3 lemons
100ml lemon juice
2 medium, free range eggs, plus 2 yolks at room temperature
Pop the butter, sugar and lemon zest and juice in a heatproof bowl. Place the bowl over a pan of simmering water, but don't let the bowl touch the water and stir with a wooden spoon until the sugar has completely dissolved.
Remove the bowl from the pan, and set aside. Beat the whole eggs with the yolks in a small bowl and strain it into the lemon mix. Set the bowl over the pan of simmering water and stir until the mixture becomes thick and opaque.
Don't be tempted to turn up the heat to quicken the process, you'll end up with scrambled eggs, yuck!
The curd is ready when you can draw a clean finger through the spoon and leave a clear path.
Remove from the heat and place into a hot, sterilised jar. You'll notice as the curd cools, it thickens in texture. Put it in the fridge to cool down. We recommend keeping it in the fridge even after its cooled down.
Adorn the jar with whatever takes your fancy and there you have it! Perfect on toast, on top of ice-cream or inside homemade iced buns!
Alice x
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