What is the mistake for lemon curd?
Lemon curd is a versatile yet easy spread that you can make with 4–5 ingredients. But despite it be Lees meer
How to make lemon curd jamie oliver?
Lena de Vos
2025-10-30 00:31:23
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Wash lemons and finely grate the rind.
Juice them all.
Give those eggs a thorough beating.
Add the lemon juice and rind, as well as the sugar.
Beat some more.
Pour your mixture into a saucepan and keep on a low-medium heat, whisking all the while.
When the mixture starts to get warm, add a couple of cubes of cold butter.
Keep whisking.
When those first cubes of butter are almost all melted, add a couple more.
Keep going like this until all your butter’s in there, and you should end up with a thick glossy pan of hot curd.
Test to see if it’s ready by dipping a spoon in the mixture.
Run your finger through the residue.
If the mark left by your finger stays, it’s done.
Pour into a sterilised jar and seal.
Floor de Bock
2025-10-29 23:10:36
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Finely grate the zest of 3 lemons into a large heatproof bowl, then squeeze in the juice from all 6 lemons – you want about 200ml in total.
Stir in the sugar and sit the bowl over a pan of gently simmering water for about 15 minutes, or until all the sugar granules have dissolved, stirring occasionally.
In a separate bowl, beat the eggs, then gradually whisk them into the lemon mixture until combined.
Sit the bowl back over the pan for another 15 minutes, or until the mixture is thick enough to coat the back of a spoon, whisking regularly.
Whisk in the butter, until melted, followed by the limoncello.
Remove from the heat and leave to cool, then cover and pop into the fridge overnight to thicken.
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Luke Bosman
2025-10-29 21:18:38
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Place the butter, sugar, lemon rind and juice in a medium bowl and microwave on full power for a minute in 30-second bursts until the butter has melted and the sugar dissolved. Add the beaten eggs and keep microwaving in 20-30 second bursts, stirring after each and reducing the time to 15 seconds as the mixture thickens, until the curd is thick enough to coat the back of a wooden spoon. To make on the hob, put all the ingredients in a bowl set over a pan of hot water. Once the butter has melted and the sugar dissolved, stir the mixture until thick enough to coat back of wooden spoon – about 15 minutes. Strain the curd through a sieve into a wide-necked jug to remove the lemon rind and any egg bits. Pour into cool sterilised jars and cover with wax discs and cellophane.