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Easy homemade lemon and ginger curd
With the zestiness of lemon and the warm kick of ginger this curd is a wake up call on your morning toast
Ingredients
- 4 large lemons unwaxed or wash thoroughly first
- 225 g caster sugar
- 115 g unsalted butter
- 1 tsp stem ginger plus 1 tsp syrup from jar
- 4 medium eggs
Instructions
- Zest the lemons and squeeze out the juice. Put this into a bowl that sits on top of a pot of simmering water. Add the sugar, ginger (finely chopped) and ginger syrup and butter (also chopped). Stir to mix thoroughly and let everything melt together.
- Take the pot and bowl combo off the heat once it has got to this stage. Whisk the eggs in a jug and pour this gently into the lemony mixture. Put it back on the heat and keep stirring with a wooden spoon until the curd sticks to the back of the spoon
- Pour into a couple of sterilised jars
Notes
calories shown are for all the curd
Nutrition
Calories: 1044kcalCarbohydrates: 135gProtein: 14gFat: 56gSaturated Fat: 32gTrans Fat: 2gCholesterol: 451mgSodium: 137mgPotassium: 436mgFiber: 6gSugar: 120gVitamin A: 1960IUVitamin C: 114mgCalcium: 120mgIron: 3mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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