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Ceuled Lemwn (Lemon Curd)

Ceuled Lemwn (Lemon Curd) is a classic Cymric (Welsh) curd jam that uses lemons, sugar and eggs as the main ingredients. The full recipe is presented here and I hope you enjoy this classic Welsh version of Lemon Curd.

prep time

20 minutes

cook time

30 minutes

Total Time:

50 minutes

Makes:

1 jar

Rating:

Tags : British Recipes Cymric/Welsh Recipes

Original Recipe

Cynhwysion:

sudd 4 lemwn
coren 4 lemwn wedi ei ratio
5 ŵy
450g siwgwr
120g menyn

Dull:

Tywalldwch y sudd lemwn drwy ridyll i bain-marie (sosban ddwbwl) yna curwch yr ŵyau cyn eu hychwanegu i'r bain-marie gyda'r siwgwr, crwyn y lemwn a'r menyn. Cymysgwch gyda llwy bren (tra mae'r dŵr yn y gwaelod yn fudferwi) nes mae'r siwgwr wedi toddi. Daliwch i goginio yn ysgafn nes i'r ceuled ddechrau twchu. Pan yn barod tywalldwch i jariau wedi eu sterileiddio sydd wedi eu pobi am ddeg munud mewn popty wedi ei osod i 110°C. Caewch y jariau yn dda cyn eu cadw.

English Translation

Ingredients:

juice of 4 lemons
finely-grated zest of 4 lemons
5 eggs
450g sugar
120g butter

Method:

Pour the lemon juice through a sieve into the upper bowl of a bain-marie (double boiler) then beat the eggs and add to the lemon juice along with the sugar, butter and lemon zest. Mix with a wooden spoon (whilst the water in the base is simmering) until the sugar has all dissolved. Keep cooking gently, stirring frequently, until the curd begins to thicken.

When ready, pour into jars that have been sterilized and baked for 10 minutes in an oven heated to 110°C. Seal the jars well then store.