Orange and Lemon Curd
| Makes: 550g (1lb 4oz) | | Total time (min.): 50 plus cooling | |
Tangy, citrusy goodness to add some zing to your breakfast.
Ingredients
- 2 lemons
- 1 orange
- 250g (9oz) caster sugar
- 3 eggs, beaten
- 100g (4oz) butter, cut into small pieces
Method
- Finely grate the zest from one lemon and the orange and place in a medium-sized heatproof bowl. Add the sugar, eggs and butter.
- Halve the lemons and orange then extract the juice using the citrus juicer. Add to the bowl and stir with a wooden spoon to combine.
- Place the bowl over a pan of barely simmering water and stir for 15-20 minutes, or until the curd is thick enough to coat the back of the spoon. Do not allow to boil.
- Pour into clean, sterilized warm jars and seal. Leave to cool then store in the fridge and use within 2-3 weeks.
