Just 4 ingredients!
It is the season for lemons! Our tree is full of them, and trying to use them all without wasting them is a big effort. There are a lot of uses for lemons as it turns out; my Aunty slices them up and dries them out in the dehydrator and they are great to have in drinks or even eat on their own. You can also freeze rind in freezable zip lock bags and juice in ice trays and they’ll keep for ages! My favourite part of the lemon is the rind, it adds so much favour to a dish or cake and balances the acidity of juice well and doesn’t allow to be overpoweringly tangy. They are heaps of baking recipes to make your backyard lemons shine, such as cheesecakes, loaves and cakes and a popular favourite the Lemon Meringue Pie! But you can’t go pass a good home made Lemon Curd, this versatile condiment can be used on scones, crumpets and with in baking as well! I have always known about lemon curd and I really enjoy eating but never really tried making it. So the other day I looked at my glorious lemon tree and thought, “I better use those lemons” and decided to give the good old lemon curd recipe a go. And the end result was amazing! It wasn’t too tangy and the texture was silky smooth and I made home made scones and cream to go with it and it was heaven on a stick! Its so easy and it only has 4 ingredients! Here’s how I made it…
2 Egg yolks
3/4 cup Caster Sugar
2 Lemons (rind & juice) *TIP: when grating the rind, be sure to only grate off the yellow part not down to the white part (also know as the pith). That part is super bitter and can destroy your bake, so I recommend just 2 light grates across the area is all that is needed to collect the rind.*
Step 1: Combine eggs, yolks and sugar in a saucepan until nice and smooth. A really simple step, whisk is the best utensil to use for this recipe.
Step 2: Put Saucepan on a low heat, add rind, juice and butter to the pan and stir gently and consistently. What you’ll find as the mixture heats up the butter will melt and the juice and the rind will infuse. Keep stirring and let the mixture thicken up like custard.
Step 3: Grab a sieve and strain through the mixture into a pouring jug. You may have to do this in batches depending on how big your jug and sieve are. It is best to agitate the bottom of the sieve to move the lemon seeds and flesh around and the curd can full through without any lumps.
All you have to do now is pour the curd into a sterilised persevere jar and whack it in the fridge, not before putting some on snack first!
Easy done! If you present it in a nice jar with a bow, it would make a lovely gift for friends and family. I love this lemon curd as its not too tangy and zesty, it has a good balance of sweetness and sourness. If you happen to make this recipe, please let us know by tagging us in a photo or sending us an email!
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