Steps to Prepare Ultimate Lemon Curd

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Before you jump to Lemon Curd recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen Can save you Dollars.

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A lot of energy is definitely wasted when fridges and freezers, both heavy users of electricity anyway, are not operating efficiently. If you're in the market for a new one, the good news is that compared with styles from 10 or more years ago, they use about 60% less energy. Always keeping the temperature of the fridge at 37F, coupled with 0F for the freezer, will save on electricity, while keeping food at the correct temperature. Checking that the condenser is actually clean, which means that the motor needs to run less frequently, will also save electricity.

The kitchen alone offers you many small methods by which energy and money can be saved. It is quite uncomplicated to live green, all things considered. A lot of it really is simply using common sense.

We hope you got insight from reading it, now let's go back to lemon curd recipe. You can have lemon curd using 12 ingredients and 12 steps. Here is how you achieve it.

The ingredients needed to prepare Lemon Curd:

1. Use 6 medium of sized lemons,.
2. Prepare 8 of egg yolks.
3. You need 1 of whole egg.
4. Get 1 cup of sugar.
5. Get 1 of good pinch of sea salt flakes.
6. Provide 1 1/2 stick of unsalted butter , in small pieces.
7. Provide of What you will also need.
8. Use 3 cup of hot water.
9. You need 1 tsp of white vinegar.
10. Get 3 cup of (28 oz.) capacity jar -something between a pint jar and a quart jar..
11. Get 1 of wax paper disk, or small piece plastic wrap.
12. Take 1 of cellophane jar cover and elastic or lid to fit the jar.

Instructions to make Lemon Curd:

1. Heat oven to 200C.
2. Wash jar and put it in the oven (without its lid) for 10-20 minutes.
3. Carefully remove it from the oven and set it aside..
4. Pour hot water over the lemons in a large bowl, add the vinegar and let stand for 30 seconds. This is to remove any wax or detritus from the lemon skin, and releases more juice from the lemons..
5. Dry the lemons, then zest them and then juice them (you will use both).
6. In a medium saucepan, whisk the eggs and sugar lightly..
7. Put the pan on a medium low heat, and add the juice and zest, followed by the butter and salt.
8. Bring it up to a simmer and stir it with the whisk until it thickens up (about 15-20 minutes).
9. Pour it through a sieve with quite a wide mesh into a jug, then pour into the jar..
10. Wipe away any spilt curd, place the wax disk on top wax side down, then set aside to cool..
11. Add the lid or cellophane cover, a label (if you want) and refridgerate until cold..
12. Will keep for two weeks in the fridge..

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