I have never had the luxury before of having my own fruit trees. It is such a treat to go out into the garden and pick produce straight from the growing source itself. The only down side is of course that it comes in abundance all at once and at the moment, I’ve got beautiful, juicy Meyer lemons galore! So what to do with them all. Well of course lemon curd springs to mind. I could just eat this stuff with a spoon straight from the jar, or if I’m honest, straight from the saucepan!
- The traditional method for cooking lemon curd is mixing everything together in a heatproof bowl and putting it over simmering water then straining through a sieve to remove any unwanted egg white but after experimenting with a couple of different versions, I’ve come to the conclusion that it’s just an unnecessary and tiresome step. The brilliant thing about this version is that because the eggs are already incorporated into the butter and sugar mixture, there is no chance of them scrambling as they heat up in the pan. Lemon curd with egg white streaks running through it is not so pretty. The end result is delicious, creamy, tangy, smooth, luscious and irresistible!
- Lemon Curd
- Recipe from Fine Cooking
- 90g unsalted butter, softened
- 1 cup white sugar
- 2 eggs
- 2 egg yolks
- 2 tspns lemon zest (can use more if you like)
- 2/3 cup lemon juice