Lemon Curd

Freshly picked lemons from my Meyer Lemon tree.  This small tree is always abundant and provides us with fruit during the cold winter months. On this occasion I will be making home made Lemon Curd. There are many wonderful ways to make use of this freshly made spread.  Cakes, pastries, tarts, pancakes are just a few suggestions.

 Ingredients
9 Egg Yolks
2 cups Caster Sugar
1 cup Lemon Juice (strained)
1 tablespoon Lemon Rind
120 grams Butter

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.

Cook’s Tips

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 sterilised 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 the above recipe, a result of using fresh free range eggs.

Enjoy!