Light Lemon Curd

By RJamoralin

An old British tradition, suitable for breakfast or afternoon tea. Spread this fresh-tasting lemon curd on scones, biscuits or tea breads.

Ingredients

• 1 pouch Knox® Unflavoured Gelatine
• 1/3 cup granulated sugar
• 1 egg, slightly beat
• 1-1/2 cups cold water
• 1/2 cup lemon juice
• 1/2 cup butter or margarine
• 1 tbsp grated lemon peel

Details

Adapted from associatedbrands.com

Preparation

Step 1

1. Combine gelatine and sugar in a medium saucepan. Stir in egg and cold water; let stand 1 minute. Add lemon juice, butter and lemon peel. Stir over medium heat until gelatine is completely dissolved, butter melts and mixture comes to a boil, about 15 minutes. Remove from heat.

2. Transfer mixture to a large bowl. Refrigerate until the consistency of unbeaten egg whites, about 3 hours; stir occasionally.

3. Whisk until light and fluffy before serving.

Makes 2 1/4 cups

TIP: Use freshly squeezed lemon juice instead of commercially prepared juice for a fresh and tangy flavour. It will take 3 or 4 fresh lemons to make enough juice for the recipe.