As I mentioned, on the weekend I made some lemon curd. Mmmmmhmmmm lemony lemony goodness is all I have to say. Perfect on a piece of fresh bread, toasted, drizzled over a sponge, on a muffin, scone, biscuit, ice-cream or mixed with fresh berries. Yumm-oooh!
Here is the recipe I use, it generally makes two jars but I usually triple it to give jars to friends and friendly-neighbourly-farmer-sorts. This old favourite uses up lots of my eggs that are pouring out of my henny-penny's faster than I can say family sized quiche! Use as much or as little lemon juice and zest as you like to taste...
3 eggs
2 egg yolks
3/4 cup caster sugar
Finely grated zest of 3 lemons
Juice of 3 lemons
125g unsalted butter, chopped
Whisk the eggs, egg yolks and sugar in a bowl until the mixture is well combined and the sugar has dissolved. Whisk in the zest and the juice.
Place the bowl over a pan of simmering water. Don't let the bottom of the bowl touch the water. Cook, stirring regularly, for 15 minutes, adding the butter gradually. When the mixture has thickened and coats the back of a spoon you have created lemon curd!
Cool and spoon into jars.
1 comment:
Sounds delish Emma!
Im a new follower to your blog, love it :)
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