Sweet

Lemon Curd

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This is a bit of a two part recipe to go with the Lemon and Almond Fairy Cakes. Its completely optional whether you make your own though or just buy from the shop. I thought I would give it a try making my own so this is from Davina’s 5 Weeks to Sugar Free book as I was attempting to be a little healthier…

Ingredients

  • 150g honey or maple syrup
  • 100g butter
  • zest of 1 well-scrubbed lemon
  • juice of 4 lemons (about 100ml)
  • 4 eggs, lightly beaten

Put the honey or maple syrup (I used maple syrup) and butter in a medium sized saucepan until its all melted. Once this is done, take the pan off the heat and let it cool for a couple of minutes before adding the rest of the ingredients.

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Put the pan back on the heat and keep stirring until the mixture has thickened. It will seem to take forever to thicken up but it’ll get there after a few minutes (or 10….) and end up the consistency of custard. Make sure you keep whisking until it gets like this.

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Then you will need to put the curd through a sieve to remove the zest and any small lumps of egg. Pour it into a sterilised jar and let it cool, then refrigerate until needed. The curd should keep for a few weeks.

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It was actually quite nice to make my own lemon curd – I’ve never tried it before. I know this isn’t a ‘traditional’ lemon curd but it was still quite nice. Not sure it was that healthy though…

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