Lemon curd. It is one of lifes pleasures. Well, it's one of my pleasures. I can quite happily sit in front of the television with a spoon, and old movie and a jar of lemon curd. There has been many a jar of lemon curd that I have consumed on its own, without the slightest whiff of bread, tart shell or pavlova.
I love the sweetness and tartness. I love the smooth, creamy texture. I love how my eyes sometimes cross with the overwhelming lemon hit that makes my jaw spasm and my saliva glands go crazy.
Today, I decided to make my own lemon curd. I don't know why I have never tried making it before because it is really easy. I think I have been too wary of the custard principle - over cook and you get scrambled eggs; undercook, you get that unpleasant 'eggy' taste. I had no need to fear. Lemon curd is simple. It takes only an hour (if that) to make and this recipe gives you two nice little jars. (Plus a little to snack on for 'Quality Control').
Lemon Curd (Recipe from Taste.com.au)
2 large whole eggs, plus 2 egg yolks
165g white sugar
80g unsalted butter
Zest and juice from 2 lemons (I used small lemons)
In a saucepan, over low heat, whisk eggs and sugar until smooth. Add butter, zest and lemon juice and whisk continually until the curd thickens. (This takes about 15 minutes).
Don't be tempted to play around with the heat, just keep it low and slow and most of all, be patient. Be sure to keep whisking or else the mixture will catch at the bottom of the pan and will end up lumpy. When thick, pour into sterilized jars and seal.
Makes about 500g
A word about jars
When looking for jars, I buy mine from thrift shops. I try to get ones that have lids with the button that 'pops' when the seal is broken. That way when you are preserving and re-seal the jars, you know you have a proper seal when the jars cool and the button indents. (I always get excited when this happens!)
I also like to make my jars pretty, because preserving is such a lost art, it is nice to give them a little love.
Until next time...