Last week we wrote about what to do with surplus lemons. Many people told us they love to use their lemons to make lemon curd which in turn inspired us to make our own lemon curd.
This took us 3 attempts as the first time we forgot to add the sugar and the second time we forgot to add the lemon juice! We must have been tired as it is such an easy recipe. Regardless, third time is a charm and this recipe came out beautifully. We were surprised to see a particularly vibrant yellow colour which we think came from the bright yellow yolks in free range eggs.
Lemon juice and rind from 1 large lemon or 2 medium lemons
1/3 cup of caster sugar
4 egg yolks
3 tbsp butter (cubed)
Add all ingredients in to a double boiler and whisk until mixture thickens and coats the back of a spoon
Pour in to a heat proof bowl (ceramic, glass… not plastic) and cover with cling wrap pressed down to avoid a curd film developing. Refrigerate.
Pour in to a jar once cool and keep refrigerated.
Use within the next 1-2 weeks
Use the left over egg whites to make meringues
Wondering how do you test the back of the spoon? Pull out the spoon and run your finger along the back. If the liquid flows back across the line you just removed, it needs a little more cooking time
Use more or less lemons depending on your flavour preference
Eat with pancakes, on toast, with your favourite yoghurt, scones, use as a filling for a cupcake or as a side with ice cream or our favourite lemon cake recipe. You can use it with pretty much anything you want to eat it with!
Do you have your own lemon curd recipe that you’d like to share with us? We always love to try new things. Let us know in the comments below.