The mountain of lemons picked from my parents yard is slowly dwindling thanks to a meal plan focused on their citrus-y goodness. One would think you would get sick of them but I have quite liked everything I have made (You can read about my lemon delicious slice and hummus). The other day I added lemon curd to my list of concoctions after my success with my passionfruit curd not that long ago. I must say I am loving it and I highly recommend you give it a go if you have a few lemons spare.
- 100g unsalted butter, chopped
- 1 1/2 cups castor sugar
- 1 tablespoon finely grated lemon rind
- 1/3 cup lemon juice
- 2 eggs, lightly beaten
- Place everything except the eggs in a heatproof bowl. Place the bowl over a saucepan of simmering water, making sure the bowl doesn’t touch the water. Cook, stirring constantly with a wooden spoon until the sugar dissolves. Remove from heat.
- Whisk in eggs and return the bowl to the saucepan.
- Continue to cook, stirring with a wooden spoon until mixture thickens and coats the back of the spoon (about 8 minutes). Remove from heat.
- Set aside for 5 minutes to cool. Strain into hot, sterilised jars.
- Keep refrigerated for up to 1 month.
My 3-year-old is in love with this curd and has been having a spoonful of it on homemade natural yoghurt as a treat. I love that I know exactly what is in this snack, that it is fresh and pesticide and preservative free. So much better for him than the sugar-ladden kids yoghurt you buy at the shops these days.
What are you making from your own home grown goodies?