Lemon Curd
Fresh, tangy and easily made at home. Until I tried it, I never would have guessed - but once I did I’ll think twice about about buying prefab lemon curd. Willing to bet you will, too...
3 large eggs
150g granulated white sugar
80mL fresh lemon juice
60g unsalted butter, at room temperature
1.5 tablespoon finely shredded lemon zest
Instructions:
1. Start by grating the zest from your lemons. This is MUCH easier to do if you do it before, rather than after squeezing them.
2. Set the zest aside and juice the lemons.
3. Combine eggs, sugar and lemon juice in a heatproof, stainless steel bowl that is big enough to stand on top of a pan of boiling water.
4. Bring the water to a simmer and leave the heat on low. Place the stainless steel bowl on top (so that the bottom of the bowl only just touches the water) and stir to combine the ingredients properly. Keep stirring constantly while the mixture ‘cooks’ to prevent it from curdling.
5. Keep going for about 10 minutes, until the mixture is as thick as sour cream. (NB: stirring with a whisk makes for a fluffier curd, use a spatula if you prefer less fluff).
6. Strain the mixture into a new bowl through a fine sieve/strainer.
7. Take the butter and chop it in small pieces. Stir these through the warm lemon egg mixture until melted.
8. Stir in the lemon zest and let the mixture cool to room temperature.
Serve at room temperature with pancakes, cupcakes, cakes, scones, cinnamon cookies, etc.
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