This seasons first picked lemons from my Meyer Lemon tree. Lemon Curd can be enjoyed in many ways. It can be spread on toast, pancakes, used as a filling in tarts and cakes.
Preparation time: 10 minutes
Cooking Time: 20 minutes
Makes: 3 Cups
Combine the sugar, egg yolks in a bowl and mix well (ensure that it will be a bowl which you will place over the saucepan). Add water to the saucepan about half way and ensure that the water will not touch the bowl. Add the remaining ingredients into the bowl and place the bowl on top of the saucepan on a low heat. Cook, stirring over the low heat for ten minutes. Increase the heat just a little and continue stirring until the mixture starts to thicken. The mixture will resemble a translucent and glossy custard.
Pour the hot curd into sterilised jars (pending jar size), seal immediately and allow to cool before placing the jar in the refrigerator.
The curd must be cooked over a low heat to prevent curdling. Once the mixture has warmed and the butter melted, then the heat can be turned up a little higher. Ensure that you are always stirring. You will see the change in consistency as the mixture begins to thicken. When the curd sticks to the back of the wooden spoon you should remove the bowl from the heat. Continue stirring for just a little longer before pouring the mixture into the sterelised jars.
The curd will keep in the refrigerator for approximately three weeks.
The egg whites can be used in omelettes, macaroons, pavlova or you can freeze them to use another time.
The fresher the eggs, the better the outcome. Hence, the bright orange colour in my Lemon Curd which is a result of using Free Range and very fresh eggs.