Ingredients
6 tablespoons of soft butter
1 cup caster sugar
2 large free range or organic eggs & 2 egg yolks
2/3 cup lemon and lime juice
Method
Cream butter and sugar, together for 5 minutes until light and fluffy.
Add eggs and yolks one at a time still mixing on a low speed, continue beating for another minute or two until the mixture is smooth and creamy.
Add lemon/lime juice and mix on a slow speed until incorporated it will appear curdled but have no fear it will be a success!
Next, place curd into a small saucepan on low heat on the stove top. Stir continuously until the mixture is heated through and no longer appears curdled. Then increase heat to medium and still stirring for approximately 15 minutes or until it is the consistency of whipped cream.
Pour into clean jars and allow to cool.
Curd will keep in the fridge for a week or freeze for later.
Delicious
Mamma Marmalade
Method
Cream butter and sugar, together for 5 minutes until light and fluffy.
Add eggs and yolks one at a time still mixing on a low speed, continue beating for another minute or two until the mixture is smooth and creamy.
Add lemon/lime juice and mix on a slow speed until incorporated it will appear curdled but have no fear it will be a success!
Next, place curd into a small saucepan on low heat on the stove top. Stir continuously until the mixture is heated through and no longer appears curdled. Then increase heat to medium and still stirring for approximately 15 minutes or until it is the consistency of whipped cream.
Pour into clean jars and allow to cool.
Curd will keep in the fridge for a week or freeze for later.
Delicious
Mamma Marmalade
like how you made this simple to read and follow. It worked well and two juices together was nice. Will try and freeze some and see. thankyou
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