Wednesday 9 April 2014

Lemon Curd is the tops

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.
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!