Following on from my Citrus crop posted a few days ago, and from the Lemon Butterfly cakes. Thought I better put up the recipe for Lemon Butter/Curd.
You will need...
Clean sterilized glass jars.
1 large glass bowl for going in microwave.
330mls of fresh lemon juice (I used 7 large lemons)
8 ozs Butter.
1 lb Sugar.
8 eggs well beaten.
In the large glass bowl stir the sugar into the lemon juice. Cut the butter into small pieces and add to the bowl.
Finally, pass the beaten eggs through a sieve, pushing through with a wooden spoon. Throw away the yukky stringy bits from the eggs.
Microwave on high, for a minute at a time, stirring each time too. Until the curd is fairly thick ( it took me 8 minutes in all. Don't be alarmed if it looks a little thin after this time 'cos it does thicken when set in the jars)
Place the hot Butter/Curd into the jars and label.
Will keep for a few months in the fridge, once opened.
This recipe was given to me by a lovely Scottish lady called Rita. (Jaygirl from Violet's Pantry)
Thank you Rita.