Chilli Lemon Curd

Chilli Lemon Curd

Great on toast - a breakfast classic with a chilli twist!  Chilli Lemon Curd

Also good as a middle layer for cakes.

 Ingredients  : 
  • 2 Lemons
  • 1 Lime
  • 50g Butter
  • 200g Caster sugar
  • 3 eggs
  • 2 chilli pods  (mild/medium heat)

To make : 

1) Peel the lemons and squeeze the juice into a bowl
2) Peel the lime and squeeze the juice into the bowl
3) Grate the rind of both lemons and lime and add to mixture
4) Make a bain-marie (a bowl placed over pan of water)
5) Dice the chillies removing any seeds and add to the bowl
6) Add the butter and heat until it has melted. Stir in the sugar until it has dissolved.
7) Beat the eggs in a jug and add to the mixture. Cook gently stirring constantly. Do not overheat as otherwise it may curdle.  (if it does curdle, remove from heat and whisk)
8) When the mixture reaches setting point, pour into sterilised jars and seal.

Once opened, refrigerate if possible.

As a variation, we have mixed hot chopped chillies with the lime/lemon juice.  Leave for 4-5 hours to infuse and then strain out the chilli flesh and seeds.  This makes a smoother lemon curd and the chilli is more subtle.

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