18 Aug 2016 Sweet
Ok, so lemon curd isn’t top of the list for the bikini diet (which is obviously why it’s so darn good) but it’s not like you eat a whole lot of it at once. Right?! I’m dreaming of it sandwiched in a cream sponge, lathered on a corner of crusty bread, marbled through mascarpone for a cheats cheesecake or straight from the spoon even! Try swapping the lemons for oranges or limes for an equally delicious curd. You can of course halve this recipe easily but if think if you’re going to stand there doing all that stirring, you may as well make lots. Besides, jars of lemon curd make fab gifts.
Pour the lemon juice into a bowl set over a pan of simmering water and add the zest, sugar and butter. Stir until the sugar dissolves and butter melts.
Remove from the heat and whisk the eggs in quickly (you don’t want them to scramble).
Sit the bowl back on the pan and cook for 10-15 minutes, stirring constantly, until the curd is thick enough to coat the back of the spoon.
Pour into sterilised jars and leave to cool before covering. Keep refrigerated for up to 3 weeks.
Photo (c) Cliona O’Flaherty, Props Grace and Saviour.
Zest & juice of 4 lemons
400g caster sugar
150g unsalted butter, diced
8 eggs, beaten