English Country House Lemon Curd
No ratings yet
United Kingdom
Known as a British recipe, with similar versions prepared across other nations.
Ingredients 6 ingredients
- 6 tb Unsalted butter, cut up
- 3 lg Egg yolks
- Water
- 3 tb Freshly squeezed lemon juice
- Stephen Ceideburg
- 6 tb Sugar
Contains
EggsMilk
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
-
Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
Chef Wood answers only when you ask, so take all the time you need. His answers come from AI and are general cooking guidance.
- Combine ingredients in the top of a double boiler, or use an earthenware bowl placed over (but not touching) simmering water.
- Cook, stirring, until mixture thickens and coats the back of a spoon, 6 or 7 minutes.
- Pour through a fine mesh strainer into a sterilized glass jar.
- Cover airtight and refrigerate when cold (mixture will thicken as it cools).
- Use within 4 weeks.
- Makes approximately 1 cup.
- PER TABLESPOON: 70 calories, 1 g protein, 5 g carbohydrate, 5 g fat (3 g saturated), 51 mg cholesterol, 2 mg sodium, 0 g fiber.
- From an article by Jacqueline Mallorca in the San Francisco Chronicle, 8/18/93.
Plating
Cookware for this recipe
-
Saucepan
-
Mixing bowl
-
Chef's knife
-
Wooden spoon
-
Sieve