But I seriously doubt it will last that long before being eaten! It can be used just like jam so spread on scones, bread, croissants, Scotch pancakes, waffles etc. See more ideas about Grandma's lemon meringue pie recipe, Meringue pie recipes, Dessert recipes. Pour into jars; cool. Remember the curd will thicken further on cooling. Using a carrot peeler, remove the zest of 3 lemons, being careful to avoid the white pith. … i will use this many times again. Place sugar and lemons in double boiler. Absolutely brilliant recipe for lemon curd. I ought to have a go though really. Add the sugar and pulse until the zest is very finely minced into the sugar. Fill with boiling water, empty and then place in oven for 20 minutes at 140°C where you leave them until the curd is ready. I’ve never needed to sieve it. Don’t forget to share your creations with me on social media tagging @FabFood4All as I love to see my recipes come to life! Add sugar gradually, … It is best made in small batches as per this recipe as it will only keep for 2 – 3 weeks and should be stored in the fridge. Juice of 3 large Meyer lemons (about 1 to 1/14 cups juice) 5 whole eggs; 1 cup of sugar (add more or less to taste) 8 Tbs butter melted and warm; 2 Tbs of lemon zest; Strain juice into a blender then add eggs, zest and sugar. Lemon curd is intensely lemony, sweet and tangy from all the lemon zest and incredibly versatile. Add the sugar, butter, lemon juice and zest to a pan. All the recipes that I’ve ever seen take ages to make and use up all sorts of unnecessary equipment. This was so easy, I used 1 whole egg and 3 yolks as they needed using up. This recipe has never let me down once! Thanks for the recipe and making it a success and so easy. Sugar – I use caster but if you don’t have any granulated sugar is fine. Increase the heat to medium and whisk in the beaten egg until it starts to boil. I’m certain you’ll love this foolproof lemon curd recipe. You can fill yours with any favorite jam or fruit preserve. Pour into hot sterilized jars and seal with lids immediately. I see people warning against this method talking about ending up with scrambled eggs. Turn on the blender and mix. Thank you Sarah, the recipe box is mine from my Home Economics days at school, we all had to have one:-) So happy to see you back blogging! I am especially fond of lemon curd but haven’t made any for a long time as we’re so overrun with jam. My grandma’s lemon curd recipe sat in my recipe box for at least a couple of decades before I came across it one day! To Make Meringue: In a large glass or metal bowl, whip egg whites until foamy. Strain in the beaten eggs, stirring vigorously to blend all the ingredients thoroughly. Someone asked me recently if you could just use egg whites to which the answer is no! Before you start, sterilise jars by washing in hot soapy water (or take straight from dishwasher). Or you use it as an ingredient in cakes, cookies, tarts, cheesecakes, swirl it into yogurt and ice cream, make lemon meringue pie or any number of desserts! In your double boiler melt your butter first then, combine lemon rind and juice, and sugar stir. Once you’ve made my curd I’m sure you’ll want to try some more fruit curd recipes! The rest I filled with lingonberry preserves from IKEA. Add to lemon curd recipe. I have never been confident about making lemon curd but this is a winner. Put the sugar, lemon juice, zest and butter in a pan on a low heat and stir with a wooden spoon until the sugar has dissolved and butter melted. Grandma’s Meyer Lemon Curd. How do you make Granny’s Quick Lemon Curd? Whisk for another minute (the mixture will thicken and coat the back of a wooden spoon). 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