Happy New Year! I love this time of year, with the promise of new beginnings, and the inevitable diet that follows a month of excess. I love the holiday season, don’t get me wrong, but I do love getting back to “normal” in January, the lists and the new calendar to mark with all my resolutions.
I took off nearly 3 weeks in December to enjoy the season and use up all the annual leave I couldn’t carry over and had hoped to get back on top of my blog. That didn’t happen, life and sickness got in the way, but I must say that in spite of all that, I throughly enjoyed myself and am raring to go now. Back to the blog today, and back to work tomorrow.
I made a number of homemade gifts over the holiday season, mince pies, banana bread, cookies, and the lovely lemon curd. A friend of mine and I agreed to limit the cost of gifts this year and I wanted to make something that was solely for her, that her children and husband would not instantly gobble up. I looked around for loads of recipes, did a bit of trial and error, and settled on an amalgamation of what is a tried and tested method and recipe, and it is delicious. I ended up using less sugar than most people use, as I don’t care for the tooth achingly sweet versions that are typically around.
This Lemon Curd Recipe make 2 smallish jam jar portions, perfect if you want to make a bit and have some to keep back. I gave both of mine away as I already had far too many goodies in the house, however I will make this again once the detox is over.
Lemon Curd Recipe
|Prep time||10 minutes|
|Cook time||15 minutes|
|Total time||25 minutes|
|Meal type||Breakfast, Dessert, Snack|
|Misc||Child Friendly, Serve Cold|
- 4 Unwaxed lemons (zest and juice)
- 150g Sugar
- 100g Unsalted Butter
- 3 Eggs
- 1 Egg Yolk
Ensure that you use unwaxed lemons with this recipe and when zesting the lemons just take the first layer off. You do not want any of the bitter pith that is just beneath the yellowy skin
|Put the finely zested lemon zest and juice, sugar and cold cubed butter, into a heatproof bowl set over a pan of simmering water, please ensure the bottom of the bowl does not touch the water. Stir regularly with a whisk until the butter has melted.|
|Very lightly whisk the eggs and egg yolk together, then stir into the lemon mixture. Let the curd cook, stirring regularly, for about 10-15 minutes, until it is thick and a custard consistency. Be careful not to cook too long or it will turn eggy.|
|Remove from the heat and stir occasionally as it cools. Pour into sterilised jars and seal. The curd will keep for a couple of weeks in the refrigerator.|
Have a good one!