Monday, March 22, 2010

Lemon Curd

Another wonderful Nigel Slater recipe - I consider myself fortunate that A has to buy the Observer every Sunday. As soon as A spotted the lemon curd recipe, he asked if we had all the ingredients in the house and lo and behold, we had exactly four lemons in the fruit bowl. I think that's enough of a sign to make something immediately, don't you? This tastes like lemons and sunshine in a jar - good for beating off the winter blues. Spread some on some toast and smile.

Lemon Curd

From Nigel Slater in the Observer Magazine
Makes 1 big jar full


Zest and juice of 4 lemons

200g sugar
100g butter
3 eggs and 1 egg yolk


1. 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 bowl doesn't touch the water. Stir with a whisk until the butter has melted.

2. 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.

3. 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.

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