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Lemon Curd Makes 450g/1lb Zest and juice of 3 large, unwaxed lemons 85 g (3 oz) unsalted butter 110 g (4 oz) granulated sugar 3 eggs, lightly beaten Combine all the ingredients in a saucepan over a medium-low heat. Stir carefully with a wooden spoon or spatula until the mixture comes to a gentle simmer and thickens. Be very careful not to use too high a heat as the eggs will scramble. When the mixture is thick enough to coat the back of a spoon and leave a clear mark when you draw your finger through it, the curd is ready. Remove the curd from the heat immediately and pass it through a sieve into a bowl to get rid of any bits of zest or egg. Pour into a sterilised jar. Leave to cool, then refrigerate. #cheriedenhamcooks #theirishbakery #seasonaltales #irishrecipes #irishcookbook #discoverireland #discoverni #seasonaljoys #northernirishrecipes #eattheseason #irishcountryliving #acookslife #myseasonaljoys #traditionalbaking #traditionalrecipe #traditionalrecipebook #traditionalrecipes #irishbaking #easybaking #easyrecipes #loveireland #thebakefeed #tourismireland #loveireland #irishdaily #EmbraceAGiantSpirit #traditionalrecipebook #homemadelemoncurd #stpatricksdayrecipes #lemoncurd
Duration: 60 sPosted : Sun, 17 Mar 2024 00:12:21Views
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