{"id":40,"date":"2018-08-24T01:18:39","date_gmt":"2018-08-24T01:18:39","guid":{"rendered":"http:\/\/blog.pajh.org\/recipes\/?p=40"},"modified":"2018-08-24T01:23:00","modified_gmt":"2018-08-24T01:23:00","slug":"lemon-curd","status":"publish","type":"post","link":"https:\/\/blog.pajh.org\/recipes\/2018\/08\/24\/lemon-curd\/","title":{"rendered":"Lemon Curd"},"content":{"rendered":"<h3>Life&#8217;s lemons became lemon curd<\/h3>\n<p>Makes about three 1-lb jars.<\/p>\n<h4>Ingredients<\/h4>\n<ul>\n<li>4 large lemons (juice and zest)<\/li>\n<li>4 large eggs<\/li>\n<li>12oz caster sugar<\/li>\n<li>8oz unsalted butter<\/li>\n<li>1 dsp cornflour<\/li>\n<\/ul>\n<h4>Method<\/h4>\n<ul>\n<li style=\"list-style-type: none\">\n<ul>\n<li style=\"list-style-type: none\">\n<ul>\n<li>Put a plate in the fridge. You&#8217;ll need it later.<\/li>\n<li>Whisk eggs in a heavy bottomed pan over a medium heat<\/li>\n<li>Add all other ingredients,and stir continually.<\/li>\n<li>Whisk or stir for 7-8 minutes, bringing the mixture to a slow rolling boil<\/li>\n<li>Simmer while you check the consistency. Drop a blob of curd onto the plate you placed in the fridge earlier, and place back\u00a0 in the fridge to see how it sets.<\/li>\n<li>If it doesn&#8217;t run after a few minutes, and resembles lemon curd, it is complete. If it is <em>not<\/em> setting, add a little more cornflour, continue to simmer for a few moments, and try again.<\/li>\n<li>Fill sterilized jars while still very hot, and seal as soon as possible to ensure the vacuum seal is activated. Keeps well unsealed for around three weeks in a cool place.<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Life&#8217;s lemons became lemon curd Makes about three 1-lb jars. Ingredients 4 large lemons (juice and zest) 4 large eggs 12oz caster sugar 8oz unsalted butter 1 dsp cornflour Method Put a plate in the fridge. You&#8217;ll need it later. Whisk eggs in a heavy&nbsp;<a class=\"read-more\" href=\"https:\/\/blog.pajh.org\/recipes\/2018\/08\/24\/lemon-curd\/\">&hellip;<\/a><\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[1],"tags":[],"class_list":["post-40","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Lemon Curd | Recipes<\/title>\n<meta name=\"robots\" content=\"noindex, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Lemon Curd | Recipes\" \/>\n<meta property=\"og:description\" content=\"Life&#8217;s lemons became lemon curd Makes about three 1-lb jars. Ingredients 4 large lemons (juice and zest) 4 large eggs 12oz caster sugar 8oz unsalted butter 1 dsp cornflour Method Put a plate in the fridge. You&#8217;ll need it later. Whisk eggs in a heavy&nbsp;&hellip;\" \/>\n<meta property=\"og:url\" content=\"http:\/\/blog.pajh.org\/recipes\/2018\/08\/24\/lemon-curd\/\" \/>\n<meta property=\"og:site_name\" content=\"Recipes\" \/>\n<meta property=\"article:published_time\" content=\"2018-08-24T01:18:39+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2018-08-24T01:23:00+00:00\" \/>\n<meta name=\"author\" content=\"Carrie-anne\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Carrie-anne\" \/>\n\t<meta name=\"twitter:label2\" content=\"Estimated reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"1 minute\" \/>\n<script type=\"application\/ld+json\" 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