LEMON CURD RECIPE
This makes 2.5 Liters you can quarter this recipe (quantities in brackets). This is great as it is (I love mine straight out of the jar), layered in between sponge cake, on top of pancakes, on top of a meringue, in a tart shell, made into ice-cream, layered with puff pastry, oh the list goes on!
800 mls (200mls) freshly squeezed lemon juice
740 grams (185g)
500 grams (125g) butter chopped
12 (3) eggs beaten
Heat the sugar and lemon juice over a low heat until sugar dissolves and it's just about to boil (do not allow to boil). Crack all your eggs into a bowl and whisk together add a cup of sugar and juice mixture whisking continuously, and then add the remaining. Strain back into the pot to make sure there are no lumps and cook over low heat until it thickens. Once it has thickened turn the heat of and piece by piece stir in your butter. Place in sterilized jars and store in the refrigerator for 2 weeks (if you don't polish it off by then!).
This is a lovely and refreshing cordial, dilute it with 1/4 cordial and 3/4 water. this recipe makes 2.5 Liters of cordial which makes 10 liters of cordial (or o0re if you like your cordial more diluted like me!)
1 L lemon juice
1 L water
1300 grams sugar
Add all the ingredients to a pan and bring to the simmer for 30 minutes, skim off any scum and bottle. Store in the refrigerator in sterilized jars for up to a year.
Today I am linking up with Love in the kitchen, so head on over and check out what everyone else is creating!