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Saturday, 11 December 2010

Lemone Curd



8
Lemons (juiced)
1
8
210g
50g
Lemon (zested)
Eggs (lightly beaten)
Castor sugar
Butter




Method

1.      Place all the ingredients into a stainless steel pan & stir over a low heat until it thickens (about 15-20 mins).
2.      It should be the consistency off a thick brulee mix.
3.      Pass through a chinois.leave to  cool,for 12hrs
Posted by Unknown at Saturday, December 11, 2010

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