Lemon Butter Or Lemon Curd If Youd Rather Recipes

LEMON CURD (WITHOUT BUTTER)

Steps:

• Wash lemons carefully and zest, by taking care not to get the white pith. Juice the lemons.
• Put the zest into a pan, add the cornflour mixed with lemon juice. Add the sugar.
• Whisk lightly over a slow heat until dissolved.
• Beat eggs, and then add to the lemon mix, continuously whisking.
• Turn up the temperature a little and whisk continually until the mixture thickens (about 3-4 minutes).
• Remove from heat then pour directly into jam jars. After they have cooled, refrigerate.

LEMON BUTTER OR LEMON CURD IF YOU'D RATHER

Steps:

• Combine eggs, yolks and sugar and whisk until smooth.
• Add juice and zest to egg mixture and whisk smooth.
• Whisk very frequently over very low heat until thickened, approximately 8 minutes, or until mixture coats the back of a spoon.
• Remove promptly from heat and stir in butter 2 pieces at a time, allowing each addition to melt before adding the next.
• Remove to a clean container and cover by laying a layer of plastic wrap directly on the surface of the curd. When cool, place lid on container and refrigerate for up to 2 weeks. May also be frozen.