Lemon Curd

Me encanta! encontré esta receta en la página de Babyccino...

Constance is a German living here in the UK. Her father was a GP and treated the same lady patient for many years. This lady (who happened to be a big fan of all things British) would make a jar of Lemon Curd every year for Constance’s Dad and would leave it on his doorstep at Christmas time. The whole family loved it. Unfortunately, the lady got cancer and sadly died. Imagine then the surprise when at Christmas time that year Constance’s family still received a jar of Lemon Curd on their door-step. The lady’s two sons had decided to keep up their mums’ tradition of distributing lemon curd around. They continued to do so for many years. One day they turned up to tell the family that they were both moving away from the area. Constance’s mother responded with a “so no more lemon curd? then you must leave us with the recipe”…

And that is the recipe I share with you today. It is great on toast or with granola and yogurt or even, maybe, as a Christmas present for someone?

Lemon Curd:

Ingredients:
-4 eggs
-4 lemons
-450g caster sugar
-170g butter

……………
Melt the butter slowly (so as not to burn). In one bowl (ideally a bowl which can go over a saucepan of water to act as a bain-marie later) whisk the eggs. In a separate bowl grate the rind from all your lemons. Lastly into a saucepan squeeze the juice of the lemons and add the sugar. Bring these to the boil, then add your rind.
Now add your melted butter into your whisked eggs.Then add you juice/sugar mix in as well. Place this bowl over a boiling saucepan of water stirring occasionally until thick. Spoon into jars and leave to ’set’ in the fridge overnight.
Unlike other conserves, lemon curd is not for the store-cupboard. Due to the eggs it should be stored in the fridge but can usually be stored for 4 – 6 weeks.