Thursday, 7 July 2011

Lemon Curd

It's roughly the same consistency as custard, but a brighter yellow - or even orange if that's what the cook's been using - and the scent of lemon wafting from the mix can transport you right into summer!

As a tasty way of adding some vitamin C to the family diet, lemon cheese was frequently made at home

Lemon curd is not something I make on a regular basis, but every now and then it's lovely. Invariably, I think the home-made version comes out far nicer than anything I've yet found in the shops

As it does not keep too well, commercially made mixtures often contain preservatives and I've even come across one or two that use corn starch to thicken the mix.

Lemon curd is easy to make, but requires a little patience. It's one of those kitchen jobs that I find deeply relaxing, calming and peaceful while listening to music or an audiobook.

And while you're at it, why not make lime curd, orange curd or even grapefruit curd. Unusual maybe, but worth it..


2      - cups sugar
1      - cup butter or margarine
1/4   - cup grated lemon rind
2/3   - cup fresh lemon juice
4      - large eggs, lightly beaten


Step 1
- Combine first 4 ingredients in top of a double boiler; bring water to a boil. Reduce eat to low; cook until butter melts

Step 2
- Stir about one-fourth of hot mixture into eggs; add to remaining hot mixture, stirring constantly.

Step 3
- Cook, stirring constantly, over medium-low heat until the mixture thickens and coats a spoon (about 15 minutes). Remove from heat; cool

Step 4
- Cover and refrigerate up to 2 weeks. Serve with pound cake, angel food cake, or Chocolate Gingerbread.
Yield: 3 1/4 cups.