It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Fresh Lemon Curd
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- #20132
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
1 large lemon (grated rind and juice of)
3 ounces caster sugar
2 large eggs
2 ounces unsalted butter
directions
Place the grated lemon rind and sugar in a bowl.
In another bowl whisk the lemon juice together with the eggs, then pour the this mixture over the sugar. Add the butter cut into little pieces, and place the bowl over a pan of barely simmering water. Stir frequently until thickened - about 20 minutes. Then cool the curd.
If you want to make this ahead, store in a clean dry jar with a screw-top lid in the refrigerator. It is best eaten within a week. To make orange curd replace the lemon with 1 large orange.
Recipe Source: Delia Smith - Complete Cookery Course
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nutrition data
Nutritional data has not been calculated yet.
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