Petitchef
PETITCHEF
Advanced search

Stockings hung and lemon curd



Ingredients:

- 3 lemons (unrefrigerated)
- 8 tablespoons unsalted butter (1 stick)
- 1 cup sugar
- 3 eggs, beaten well

Preparation:

Step 1: Zest the lemons and mince the zest. Set aside. Juice the lemons. Set aside.

Step 2: Combine the zest, juice, butter and sugar. Place in a small saucepan or double boiler.

Step 3: Cook, stirring occasionally until the sugar is dissolved.

Step 4: Beat the eggs with a whisk. Add a small amount (2 tablespoons) of hot juice mixture to eggs to temper the eggs.

Step 5: Now add the egg mixture very (read very) slowly to the juice mixture. Make sure the heat is VERY low.

Step 6: Cook, stirring constantly until mixture thickens. DO NOT BOIL.

Step 7: Cool slightly and pour into jars, custard cups or a sealable plastic storage bowl.


Print this pageAdd to favorite



Rate this recipe:


Questions:


Related video


Related recipes


Related articles

Quintessentially British traditional and tasty fish and chipsQuintessentially British traditional and tasty fish and chips


Miligrame (mg)
(g)
(oz)
Pound (lb)
(kg)
Millilitre (ml)
Centilitres (cl)
Decilitry (dl)
Litres (l)
Degrees Fahrenheit (°F)
Degrees Celsius (°C)

Daily Menu