Traditional Bread Pudding
A traditional bread pudding recipe ideal for using up any left over bread!
Lemon Curd
Servings: 3 jars
Calories: 588kcal
Ingredients
- 85 g Unsalted butter softened at room temperature
- 225 g Sugar
- 2 large Eggs
- 2 large Egg Yolks
- 160 ml Fresh Lemon Juice
- 1 tsp Grated Lemon Zest
Instructions
- In a large bowl, beat the butter and sugar with an electric mixer, about 2 min (or by hand 5 minutes). Slowly add the eggs and yolks. Beat for 1 min. Mix in the lemon juice. The mixture will look curdled, but it will smooth out as it cooks
- In a medium, heavy-based saucepan, cook the mixture over low heat until it looks smooth. (The curdled appearance disappears as the butter in the mixture melts.) Increase the heat to medium and cook, stirring constantly, until the mixture thickens, about 15 minutes. It should leave a path on the back of a spoon and will read 77°C on a thermometer. Don't let the mixture boil
- Remove the curd from the heat; stir in the lemon zest. Transfer the curd to a bowl. Press plastic wrap on the surface of the lemon curd to keep a skin from forming and chill the curd in the refrigerator. The curd will thicken further as it cools. Covered tightly, it will keep in the refrigerator for a week and in the freezer for 2 months
Nutrition
Calories: 588kcal | Carbohydrates: 79g | Protein: 6g | Fat: 30g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 307mg | Sodium: 57mg | Potassium: 124mg | Fiber: 0.2g | Sugar: 76g | Vitamin A: 1055IU | Vitamin C: 22mg | Calcium: 45mg | Iron: 1mg