Last sunday my sister and I spent the afternoon baking. More details about what me made will be found in future posts (i.e. this afternoon), but one of the things we decided to make required a yummy, citrusy filling...LEMON CURD!
After my sister nixed Martha's recipe (too many eggs) we went to dear old Nigella. One thing I like about Nigella Lawson is she understands being impatient when cooking. She advises that instead of waiting...and waiting... for lemon curd to get curdy on a double boiler, to just whack it on low heat and stir, stir, stir. This method worked great and as you can see for the second photo it turned a lemon-yellow colour and lovely and glossy.
Lemon Curd
From Nigella Lawson's How to Eat
- 4 organic or unwaxed lemons
- 4 eggs
- 4 egg yolks
- 300g caster sugar
- 200g unsalted butter
Remove the zest from the lemons. The best way of doing this is with a zester, not a grater (I actually used my microplane for this - very easy to clean). If you use a grater, you spend hours with a knife trying to chisel out the stuck bits later. Squeeze the juice out of the lemons after you've removed the zest.
Beat the eggs, yolks and sugar together until the sugar's dissolved. Add the butter, lemon juice and zest and heat gently in a pan on a low heat, stirring constantly, until the mixture thickens and looks, in fact, like lemon curd. If it's in danger of curdling, dunk the pan into icy water in the sink, and beat like fury.
Put the lemon curd into sterilised jars, seal and keep in the fridge. This makes about 2 jars, depending on their size.
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