Page 17 - Veggiefood Presentation
P. 17
Lemon Curd
Ingredients Method
180ml fresh lemon juice
1 tablespoon grated lemon zest In a 2 litre saucepan, combine lemon juice,
175g sugar lemon zest, sugar, eggs and butter. Cook over
3 eggs medium-low heat until thick enough to hold
125g unsalted butter, cubed marks from whisk, and first bubble appears on
surface, about 6 minutes.
Pour into sterilised glass jars, seal and leave to
cool completely. Store in the fridge.
