Lemon Curd
The lemon crop seems to be never ending, and we’re getting to the point where I’m just making stuff to give away. Enter lemon curd. A friend in Wellington sent us her recipe for making fresh lemon curd, and this simple recipe has been a pleaser time and time again. The kids love helping, too! This recipe makes close to 2 cups of curd - so enough to keep for yourself and share with a friend.
Lemon Curd
2 large Lemons
4 Eggs
100g white Sugar
90g Butter, cubed and divided into 2 equal piles
Directions
Using a microplane, zest both of the Lemons.
Cut the lemons in half, and extract the juice using a citrus juicer, or cut into 8 wedges and hand squeeze. You should have at last 100ml of lemon juice when you are done. Remove any seeds.
In a saucepan, mix the lemon juice, zest, 2 eggs, 2 egg yolks, sugar, and 45g of butter. Cook over a medium heat and whisk continuously. And I do mean continuously or you will get egg white clumps.
Once this mixture reaches boiling, whisk for 1 more minute.
Remove the saucepan from the heat and mix in the remaining butter. Stir until it is melted.
Pour the mixture into glass jars. Cover with plastic food wrap and allow to cool to room temperature.
Once it is cool, you can store it in the fridge for about 3-4 weeks.
Tip: If you get clumpy egg whites, pour the curd mixture through a sieve before you put it in jars. Use the back of a spoon to push through as much curd as possible. You’ll lose some volume, but the outcome is salvageable.
