When life gives you lemons, make lemon curd!
We have ripe lemons dropping from our heavily laden tree and Im frantically making lemon curd, preserved lemons and freezing lemon juice in ice block moulds for the summer before they get manky and grow mould in the bottom of the fruit bowl.
Lemon curd has so many applications, fill a sponge or cake, top cupcakes, slather on scones or toast, swirl through yoghurt or ice-cream, make a lemon meringue pie or pour into a pretty jar and give some to a friend as a gift.
This recipe does away with using a double boiler but it does mean you need to be quite vigilant in keeping the saucepan from getting too hot- it may take 10-15 minutes at a low temperature.
110g caster sugar
2 eggs + 1 yolk
2 lemons juiced [ finely grated rind optional]
Over a very gentle heat melt the butter in a small saucepan.
Add the remaining ingredients and whisk to combine.
Cook , stirring with a wooden spoon, keeping one hand on the outside of the saucepan, if it gets too hot for your hand it is too hot for the curd and it will curdle. [If the pan heats up too much pull the pan off the heat and continue to stir until it cools slightly and then return to the stove – you may need to repeat this if you have trouble controlling the heat]
Continue to stir the curd until the mixture coats the back of a wooden spoon, run your finger through down the spoon, if it leaves a trail, the curd is done.
Pour into clean sterilised jars and store in the fridge.
Makes 1 1/2 – 2 cups.Back to Blog Page