Gin Lemon Curd
Serves : 20 servings
Easy, sweet and tangy gin lemon curd with a little kick! This grown-up version is the perfect addition to your bakes, desserts or just straight from the jar.
Ingredients
- 2 Lemon Zest and Juice
- 100 g Caster sugar or Superfine Sugar
- 50 g Butter Unsalted
- 2 tbsp Gin
- 2 Eggs Medium
Instructions
- In a heatproof bowl, add the lemon juice and zest, caster sugar butter and gin, then place the bowl over a pan of gently simmering water. Make sure the water is not touching the bottom of the bowl.
- Gently stir the mixture until all of the butter has melted.
- In a small bowl, add the 2 eggs and lightly whisk.
- Gradually add the beaten eggs to the melted butter, whisking as you add them. Keep whisking the mixture over the simmering pan for about 10 minutes. The mixture will start to thicken like custard.
- When the mixture is creamy and coats the back of a spoon, pour the curd through a sieve into a jug then pour into sterilised jars. Leave to completely cool before putting the lids on.
Notes
- Storing your curd in jars in the fridge, will help keep it fresh for up to 2 weeks once opened, or 2-3 months unopened. You can also freeze the curd for up to a year.
- I used Silent Pool gin but you can use your gin of choice, or if you don't fancy the twist remove it from the ingredients for a traditional lemon curd
- To sterilise jars, wash them in very hot soapy water or through the dishwaster on hot. Once washed, pop them on a tray and put in a hot oven (160C) for 10 to 15 minutes.
Nutrition
Serving: 1tspCalories: 50kcalCarbohydrates: 6gProtein: 1gFat: 2gSaturated Fat: 1gCholesterol: 22mgSodium: 7mgPotassium: 21mgFiber: 1gSugar: 5gVitamin A: 86IUVitamin C: 6mgCalcium: 6mgIron: 1mg
DISCLAIMER
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
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