07 March 2010

Lemon curd

When Martin was a back neighbour in Lil's house, he'd give me buckets of lemons off the tree and I would make Moroccan style preserved lemons with them, using rock salt, bay leaves, cinnamon sticks, cloves and peppercorns. I never thought to make something sweet with the lemons.

Nigel Slater writes for the Guardian/Observer and his lemon curd recipe looks delicious

Most lemon curd recipes instruct you to stir the mixture with a wooden spoon. I find that stirring lightly with a whisk introduces just a little more lightness into the curd, making it slightly less solid and more wobbly.

Makes 2 small jam jars
zest and juice of 4 unwaxed lemons
200g sugar
100g butter
3 eggs and 1 egg yolk

Lemon Curd
Lemon Curd. Photograph: Jonathan Lovekin

Put the lemon zest and juice, the sugar and the butter, cut into cubes, into a heatproof bowl set over a pan of simmering water, making sure that the bottom of the basin doesn't touch the water. Stir with a whisk from time to time until the butter has melted.

Mix the eggs and egg yolk lightly with a fork, then stir into the lemon mixture. Let the curd cook, stirring regularly, for about 10 minutes, until it is thick and custard-like. It should feel heavy on the whisk.

Remove from the heat and stir occasionally as it cools. Pour into spotlessly clean jars and seal. It will keep for a couple of weeks in the refrigerator.

With all that sugar in it, it should last a couple of months. Nigel Slater also has a recipe for lemon curd and orange parfait.

I love lemon curd. Rather than maple syrup on pancakes, I would spread lemon curd on it. I also like it with lemon juice sprinkled lightly with sugar.

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