As well as too many oranges we also have too many lemons, well my neighbour does anyway. I’m tried my best to use them up with the tequila and gin but there’s only so many lemons one can consume. I would make a lemon drizzle cake or the famous lemon and polenta cake that everyone raves about including Nigella but I’m trying to loose a few pounds and if I make a cake, I will eat the whole cake as I’m a greedy piglet. We decided to make lemon curd. I have never made it before but hubby adores lemon curd and anything with lemons in it so we gave it a go. I’m more of a chocolate fan to be honest but I do like lemon flavoured foods. It’s actually really simple to make and only requires a few ingredients: lemons, sugar, eggs and butter. There are so many slightly different recipes on the Internet for lemon curd. We tried to find a simple recipe and decided upon this one:
This made one 450g jar.
- 4 unwaxed lemons, zest and juice
- 200g/7oz unrefined caster sugar
- 100g/3½oz unsalted butter, cut into cubes
- 3 free-range eggs, plus 1 free-range egg yolk
- Put the lemon zest and juice, sugar and butter into a heatproof bowl. Sit the bowl over a saucepan of gently simmering water, making sure the water is not touching the bottom of the bowl. Stir the mixture every now and again until all of the butter has melted.
- Lightly whisk the eggs and egg yolk and stir them into the lemon mixture. Whisk until all of the ingredients are well combined, then leave to cook for 10–13 minutes, stirring every now and again, until the mixture is creamy and thick enough to coat the back of a spoon.
- Remove the lemon curd from the heat and set aside to cool, stirring occasionally as it cools. Once cooled, spoon the lemon curd into sterilised jars and seal. Keep in the fridge until ready to use.
This recipe was such a huge success. It tastes so great and is very easy to make. I was surprised at the vivid bright sunshine yellow colour and it tastes so different from the shop bought variety. I was concerned that when I added the eggs the mixture might curdle but actually it was fine. We only made one 450g jar as this lasts a good 2-3 weeks for us. It would make an excellent filling for a sponge cake and after I mentioned this hubby now wants to make a lemon meringue pie. I’m not a huge fan to be honest, it reminds me of Primary School desserts (pudding) and my old teacher Ms Laws who would stand sternly at the end of the table dishing out the lunches. God help you if you left any (ha ha). We have since made another jar of lemon curd and it will become a regular recipe in our household.