Tempting Tuesday: Lemon Curd

Tempting Tuesday: trying not to kill my family with my experimental cooking.

This one took a few attempts. Mostly because I'm really good at getting distracted and if there's one thing you don't want to do when making lemon curd, it's get distracted.
This is what happens...

It was a bit of a catalogue of errors. I hadn't stirred it enough, so the egg white cooked first which left it with some delightful white lumps. I tried to whisk them out (unsuccessfully), but then it was almost a mousse, so I popped it back to the stove, but then forgot about it and ended up with that black mess.

Never mind. Attempt two, with some lessons learnt, was much more successful.

This makes enough for almost two jars. Have them sterilised and ready.

Ingredients:

zest of 1 lemon

juice of 2 lemons

2 eggs, lightly beaten

50g butter

175g castor sugar

Method:

Put all the ingredients in a heavy bottomed pan and heat very gently on the stove, stirring the whole time. A silicone whisk is great for this. 

In twenty minutes it should be lovely and thick. 

Pour the hot stuff carefully into the jars and put the lids on. 

When they're cool, store them in the fridge.

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