Lemons would have to be one of my all-time favourite ingredients. You can use it a little to lift a dish or a lot to give a dominate lemon flavour in both sweet and savoury dishes.
Lemon curd is a perfect example of a sweet with a strong lemon flavour. It is sharp, rich and tangy sweet which leaves a tickle sensation in your mouth. I love its versatility – use it to fill tarts, serve it with ice cream and fruits such as raspberries & stewed rhubarb or simply spread on pancakes or toast. Melt-in-your-mouth delicious!
A delicious sharp tangy lemon curd. Use as a filling for tarts, serve it with ice cream, spread it on pancakes or toast - it's so versatile.
10g or 1 to 2 Lemon zest, finely grated
8 each Egg, yolks
188ml Lemon juice, freshly
squeezed & strained
114g Butter, unsalted, diced, softened a little
225g Castor Sugar
Pinch Sea salt, fine
- Have ready nearby a strainer suspended over a medium bowl that contains the lemon zest (TIP: You can have this medium bowl sit inside a larger bowl containing ice – this will help your lemon curd cool quicker once its cooked and prevent it from curdling!).
- Whisk egg yolks and sugar until well combined and pale in colour but not frothy.
- Tip into a heavy-based non-reactive saucepan and stir in the lemon juice, butter and salt. Cook over medium-low heat, stirring constantly (be sure to scrape the sides of the pan), until the mixture is thickened; it should thickly coat a wooden spoon but still be liquid enough to pour. The mixture will change from translucent to opaque and begin to take on a yellow colour on the back of the spoon; it must not be allowed to boil, or it will curdle. Whenever steam appears, remove the pan briefly from the heat, stirring constantly to keep the mixture from boiling.
- When the mixture has thickened, pour it at once into the strainer suspended over medium bowl.
- Press with the back of a spoon until only the coarse residue remains. Discard the residue and gently stir in the lemon zest and allow it to cool slightly.