LEMON CURD RECIPE

The smell of ginger, cinnamon, baked apple and lemon is permeating through my home at the moment. This could only mean one thing, 'baking' hot cross bread and Granny Apple pudding. 

I decided to make my own lemon curd, when I couldn't get one from my local grocer yesterday. I thought it might be a daunting task, but on the contrary, an easy and fulfilling thing to make. I promise you'll never buy one from the shops again after trying this recipe. 

Ingredients; 

Makes 250g of curd

Juices of 2 large lemons and peels

60g butter

100g of sugar

2 whole eggs and a yolk. 

Method; 

Place a saucepan with about 250ml of water on a medium heat. 

Using a glass oven proof bowl / Pyrex which sits comfortably on top of the saucepan, add the butter, sugar, lemon peel and juice. 

Stir till the butter melts 

Whisk your eggs in a bowl. 

Add the eggs to the butter mix and stir till well combined.

Leave the mixture to cook for 12-15 minutes, giving it the occasional stir. 

The mixture will thicken up at this stage. Turn the heat off and remove the bowl off the saucepan 

Stir occasionally till it cools down completely. This should take about 30 minutes. 

Steep a glass jar with it's lid into hot water (this is to sterilise the jar). 

Transfer the lemon curd into your sterilised jar and place into your refrigerator. 

All photos and recipes are by the owner of this blog.
Find more inspiring recipes like this Ghanaian Fried Chicken recipe, on my YouTube channel, 'Ndudu by Fafa'. Don't forget to subscribe and share.

KAFFIR LIME & LEMON POSSET

Lemon Posset

Serves 4

Ingredients; 

65ml of Lemon juice and zest of 2 lemons

600ml of double cream

120g of golden caster sugar

1 sliced Kaffir lime leaf

Decoration (Optional)

1 teaspoon of icing sugar

1 teaspoon of brandy

Zest of 1 lemon

1 finely sliced Kafir Lime leaf

Method;

Add the sugar and milk to a saucepan. 

Place the saucepan on a very low heat. 

Add 1 whole Kaffir lime and half the lemon zest. 

Mix till sugar has melted

This should take about 5-8 minutes.

Use a colander to strain the juice, whilst hot. 

Then add the lemon juice. Use a whisker and stir vigorously as the mixture thickens. 

Pour the mixture into serving glasses and leave it to cool. 

Cover the mixture and fridge it for at least 3 hrs or overnight. 

Optional

When you're ready to serve, 

Preheat the oven to 150*c. 

Mix the icing sugar, brandy, remaining lemon zest and kaffir lime leaves together. 

Spread on a baking sheet and bake for 4 minutes. 

Leave it to cool and add a few strands on top of the Lemon posset and serve. 

Be creative and serve with Ginger or short bread biscuits. 

All photos and recipes are by the owner of this blog.

KAFFIR LIME & LEMON POSSET

Lemon Posset

Serves 4

Ingredients; 

65ml of Lemon juice and zest of 2 lemons

600ml of double cream

120g of golden caster sugar

1 slices Kaffir lime leaf

Decoration (Optional)

1 teaspoon of icing sugar

1 teaspoon of brandy

Zest of 1 lemon

1 finely sliced Kafir Lime leaf

Method;

Add the sugar and milk to a saucepan. 

Place the saucepan on a very low heat. 

Add 1 whole Kaffir lime and half the lemon zest. 

Mix till sugar has melted

This should take about 5-8 minutes.

Use a colander to strain the juice, whilst hot. 

Then add the lemon juice. Use a whisker and stir vigorously as the mixture thickens. 

Pour the mixture into serving glasses and leave it to cool. 

Cover the mixture and fridge it for at least 3 hrs or overnight. 

Optional

When you're ready to serve, 

Preheat the oven to 150*c. 

Mix the icing sugar, brandy, remaining lemon zest and kaffir lime leaves together. 

Spread on a baking sheet and bake for 4 minutes. 

Leave it to cool and add a few strands on top of the Lemon posset and serve. 

Be creative and serve with Ginger or short bread biscuits. 

All photos and recipes are by the owner of this blog.