www.odlums.ie
/recipes/lemon-curd-2/
What you need:
- 3 Egg Yolks (beaten)
- 125g/4oz Shamrock Golden Caster Sugar
- 2 Lemons (juice & rind)
- 50g/2oz Butter
How to:
- Over a low heat melt the butter, add sugar, juice and rind. Then stir in the well-beaten egg yolks.
- Stir over a gentle heat until mixture coats the back of a spoon.
- Remove from heat, and pour into a bowl. It will thicken as it cools.
- Once cold, store in airtight container or jar for up to three weeks in the fridge. (In most homes it does not last the three weeks!)
What you need:
- 3 Egg Yolks (beaten)
- 125g/4oz Shamrock Golden Caster Sugar
- 2 Lemons (juice & rind)
- 50g/2oz Butter
How to:
- Over a low heat melt the butter, add sugar, juice and rind. Then stir in the well-beaten egg yolks.
- Stir over a gentle heat until mixture coats the back of a spoon.
- Remove from heat, and pour into a bowl. It will thicken as it cools.
- Once cold, store in airtight container or jar for up to three weeks in the fridge. (In most homes it does not last the three weeks!)
