Banana Curd

Tisme's Note:

I have made this a few times, keeps about 3-4 months in the refrigerator, goes well as a filling in cakes, or on scones, muffins,fesh bread or whatever takes your fancy!!!

• Total Time: 1 hrs
• Prep Time: 10 mins
• Cook Time: 50 mins

Ingredients:

Yield: 1 kg

• 4 large bananas (ripe , but not spoiled)
• 125 g butter
• 1 ½ cups caster sugar
• 1 lemon (using the juice and grated rind)
• 4 eggs

Directions:

1. Mash the banana, using a wooden spoon oR fork. Melt the butter slowly in a heavy based pan, then add the sugar, bananas, lemon rind and juice. Cook for 10 minutes.
2. Beat the eggs with a wooden spoon, then gradually beat in 3 tablespoons of the banana mixture, (doing this; perevents the eggs from curdling.).
3. Pour onto the remaining banana mixture, stirring constantly, until the mixture thickens and is thick enough to coat the back of a spoon; but do not boil.
4. Pour into hot sterilized jars and seal.

Reviews

[jettagirl33]

Amazing recipe! though I tweaked it a little. I thoroughly blended the mixture before I poured it into hot jars and sealed it. The texture was perfect. I didn't have any caster sugar so I used regular granulated sugar and it turned out fine. Plus, I only used 1 cup of sugar instead of 1.5 cups and the sweetness was just right. Thanks for the recipe!

[Chef #1374563]

This is so simple to make and absolutely delicious. I am completely addicted to it. Thanks and congratulations to TIsme.

[Chef #1350900]

have just made a batch for the first time.... wow! could not stop licking the pan. I have no doubt that my 2 boys will love it on toast for their breakfast.