Jam Of The Week: Lively Lemon Curd

Lively Lemon Curd

If you want to taste summer in a mouthful, you’ve got to taste our Lively Lemon Curd.

You can’t underestimate how sweet lemons can be until you make this traditional preserve. You can enjoy it in a number of desserts by simply adding it as a side, dip or sauce.

We love it with Greek yoghurt with a handful of chopped nuts.

You will need

  • 5 lemons
  • 4 eggs
  • 130g unsalted butter
  • 450g of granulated sugar
  • Kilner Jam pan
  • Kilner preserve jars

Method

Wash and zest the lemons and juice.

Combine the zest and the juice in a heat proof bowl and stir in the eggs.

Add the butter and then the sugar.

Place your bowl over a pan of water and simmer.

Stir the mix frequently.

Once the mix becomes thick, allow to cool.

Spoon your lemon curd into your pre-sterilised Kilner jars.

Seal or enjoy.

Tip

Make sure that the lemons are unwaxed.

4th August 2014

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Dairy Free Lemon Curd Recipe

Lemons are in season so we thought we’d share this fabulous dairy free lemon curd recipe with you! It’s great for anyone who is lactose intolerant or even if you’re just looking to reduce your dairy intake.

This recipe is originally a Hairy Bikers recipe, but we found it on a great little blog which posts lots of dairy free recipes.

Ingredients
2 large eggs
2 egg yolks
200g caster sugar
6 lemons (juice of 6 and zest of 3)
150g dairy free spread (or pure sunflower)

Method
Sterilise your Kilner jars by washing the jars in soapy water and rinsing in clean warm water. Preheat the oven to 140c/275f/Gas 1.

Get a pan of simmering water ready.

In a large heatproof bowl whisk the eggs and egg yolks until combined. Add the sugar and stir in the lemon zest and juice. Add the butter and then place bowl onto pan of simmering water – make sure it doesn’t touch the water.

Stir the mixture for about 5 minutes until the dairy free spread melts then use a whisk to continuously stir the ingredients while they cook. This should be between 10-15 minutes.

It’s ready when you lift your whisk and can ‘draw’ a trail on the top of the curd. It will continue to thicken in the jars.

Pour into the warm sterilised jars (make sure they are dry) and leave to cool. Cover with a disc of baking parchment and seal with a lid.

Keep it in the fridge and consume within 2 weeks.

7th January 2014

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