Have you ever tasted sunshine? Well if not, try making this lemon curd.
I have just returned from a month in Orange County, California, where fruit trees grow with ease on pavements in suburbia. I keep wondering how amazing it would be to have beautiful fruit laden trees ready to pick at any given time.
I left South Africa at the end of May, my one and only lemon tree was groaning under the weight of its juicy lemons which were not quite ready to pick, but alas, a few weeks later I returned to find someone had decided to relieve me of all but a few. I can never understand why people assume it their right to take what is not theirs. Needless to say I have managed to salvage what is left and headed into the kitchen with my bounty.
What I like about lemon curd is that it doesn’t use exotic ingredients, just eggs, sugar, butter and lemons . If you are under the impression that making curd is a time consuming thing, think again. It takes 20 minutes of your day, and believe me its worth it.
Lemon curd needs to be made with fresh lemons, so don’t be tempted to use the imitation lemon juice that comes in a bottle. When removing the zest, make sure not to take any of the pith (white membrane) as this will spoil the taste of your curd as it is very bitter. Curd is typically used to fill small tarts, served with scones or served on toast. My preference is straight out of the jar and into my mouth.
Spread a little sunshine today !
- 3 eggs
- 1 cup sugar
- 1/2 cup fresh lemon juice
- 1/4 cup butter
- 1 tablespoon grated lemon peel
In the top of a double boiler, beat eggs and sugar until the sugar has dissolved.
Stir in the lemon juice , butter and lemon peel.
Cook over simmering water for 15 minutes , stirring all the time so that it does not thicken lumpy.
Pour into glass jars and store in the fridge once cooled.