No Fail Lemon or Lime Curd



 



 

 

I have a confession, even though I sign off as Mamma Marmalade I struggle with making delicious lemon curd without the tell tale signs of over cooked eggwhite streaks through my mixture.  But thanks to the wonder of the internet and the generosity of fellow food bloggers I found this foolproof lemon curd technique, courtesy of Beth Dunham.  I like to have a mix of lemon and lime juice.

 

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