A free from additives recipe for Lemon Curd proved to be a
winning formula to get Team Lemon
Segments into the top 12 entries at the recent Enterprise Fair at Doncaster
College.
Team members were students on an Independent Living Life Skills course.
Their tutor explained that their experience in the competition has hugely lifted
their confidence, self awareness and business skills.
The
students made Lemon Curd under hygienically controlled conditions to Food
Safety standards, worked out costings and profit margins and organised a Trade
stand to display their products. It looked fantastic!
Lemon Curd
4 eggs well beaten
4 lemons juice and zest
450g/1lb sugar
110g/4oz butter
Heat all ingredients together
in a bowl over hot water until thick (coats back of spoon). Allow to cool. Pour
into sterilised jars. Cover and label. Store in the fridge for up to 6
months. Makes 2 x 1lb/450g jars.
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With
no colourings, additives or e-numbers in sight, the recipe proved to be a simple
formula with a winning taste. I’m delighted they’ve agreed to share their
recipe with me. Congratulations to Team Lemon Segments. Grandma Abson would have been
very proud of them. Make a jar or two and see for yourself!
