FLAVOUR OF THE MONTH
Lemon curd v
Try this wonderfully tangy spread on toasted mufns, stirred into Greek-style yogurt or dolloped on a slice of cheesecake SERVES 45 READY IN 1HR PRICE PER SERVING 6p
Finely grated zest of 2 unwaxed lemons 250ml freshly squeezed lemon juice (about 4 lemons) 4 large eggs, lightly beaten 100g butter, chilled and cut into cubes 350g caster sugar 40
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1 Sterilise 2 or 3 jars (see our tip on p38). Put all the ingredients for the lemon curd in a heatproof bowl set over a pan of simmering water. 2 Stir continuously for about 20mins – it’s ready when the mixture is thick enough to coat the back
ASDA.COM/RECIPES | MAY 2015
of a wooden spoon. 3 Spoon the lemon curd into the sterilised jars and cover. Allow to cool, then store in the fridge for up to 1 month.
Each 10g serving contains: ENERGY
FAT
200kj High 48kcal 2.1g 2% 3%
SATURATES SUGARS High High
1.1g 6%
SALT Med
6.6g 0.05g 7% <1%
of your reference intake. Typical energy values per 100g: 2,000kJ/478kcal
For other delicious citrus dishes, including our Sticky Lemon Chicken, plus our guide to making your own preserved lemons, go to ASDA.com/recipes