2 lemons for zest and juice
100g caster sugar
50g unsalted butter
2 tablespoons of gin
2 medium-sized eggs
1. In a heatproof bowl, add lemon juice and zest, caster sugar, butter and gin. Place bowl over a pan of gently simmering water. Make sure the water is not touching the bottom of the bowl.
2. In a small bowl, add the eggs and lightly whisk. Gradually add the beaten eggs to the melted butter, whisking as you add then. Keep whisking the mixture over the simmering pan for about 10 minutes. The mixture will start to thicken like custard.
3. When the mixture is creamy and coats the back of the spoon, pour the curd through a sieve into a jug then pour into sterilised jars. Leave to completely cool before putting the lids on.
Recipe taken from crumbscorkscrews.com
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