In the kitchen: little jars of lemon curd sunshine

Little jars of lemon curd sunshine
Little jars of lemon curd sunshine

If you’ve been reading my posts lately, you know I have a thing for lemons. Well, more like a love affair or a very intense relationship…but I digress.

I love making lemon curd because it’s just one of those easy peasy recipes that result in a lot of eating…usually with a spoon. The kitchen comes alive with the heady and biting scent of lemon that makes it the best place to be in the house. The taste can transport you to a sunshiny world even on the rainier of days and really, how can you resist anything the colour of the sun?

Of course, you can buy jars of the stuff from your local supey, or spend a few more dollars at a fancier delicatessen such as Farro’s or Nosh. But can they beat the taste of homemade, lip-puckering, citrus goodness? Not in my kitchen.

Lemon curd aka a jar of sunshine equals happiness whether it’s spreading it on toast, using it as a lovely cake filling, a topping on pancakes or eating it straight from the jar which I’ve been known to do on frequent walk by fridge visits.

Here’s a wee recipe that I’ve used a number of times. Makes about 2 small jars.

Ingredients:

  • The zest and juice of 4 lemons – not the store bought waxy ones but ones off the tree if you can get them. Beg, borrow or steal (kidding about the last bit)
  • 200g sugar
  • 100g butter
  • 3 eggs and 1 egg yolk

Method:
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.

Mix the eggs and egg yolk lightly with a fork, then stir into the lemon mixture. Let the curd cook for about 10 minutes storing regularly, until it is nice and thick. It should coat the whisk quite thickly.

Remove from the heat and stir occasionally as it cools down.

If you like your lemon curd even more tangy and intense, then just up the lemon rind and juice. Don’t forget – the recipe may be easy but it needs a bit of vigilance – stir and repeat about a thousand times.

And just make sure before time you have suitable jars that are clean and sterilised (I usually submerge a whole bunch plus their lids in boiling water and let them steam dry) then when they’re filled up with curd, screw the lids on tight and tip them upside down. Wait until they’re cool then refrigerate.

They only last a few weeks or a month at a stretch so I tend to make small batches otherwise I’d be doomed eating lemon curd for breakfast, lunch and dinner (although, when I come to think of it it could be worse).

I hope you love lemon curd as much as I do. What have you been preserving lately?

Alyssa
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