Sunday, 17 June 2012

The Simplest of Lemon Curds


We don't get much summer around here. I think we had a week, about a two months ago, which was simply glorious- but since then it has rained, and rained and rained some more. Therefore, we have to make our own sunshine!

In my mind, there's not much sunshinier (it's a word, deal with it) than lemon, which is why I went looking for a recipe to use the bowl full I had last week, and decided to make lemon curd. The reason I chose this recipe, amongst the many out there, is that it appealed to the somewhat lazy side of me that really couldn't face the faffy and fiddly process you usually have to follow- it promised it would be done in 15 minutes! Although, I added 5 more in my mind because I always was the last to finish in cooking class...
I loved this recipe! I'm not sure what made me happiest- the amazing flavour, the perfect texture, the way it made the whole house smell of lemony goodness, the fact that it only took 25 minutes (I told you I was slow!) or just how easy it was. Probably a combination of all of the above, but it's simply awesome, and that's why I want to share it with you.

Simple Lemon Curd
(recipe adapted from mybakingaddiction)

Ingredients
225g caster sugar
3 eggs
1 cup fresh lemon juice (about 6 lemons)
zest of 4 unwaxed lemons
200g unsalted butter, melted

Directions
1. In a large microwave-safe bowl, whisk together the sugar and eggs until smooth and thoroughly combined (it should create a ribbon on top when you drizzle it from the whisk). Whisk in the lemon juice, lemon zest and butter.


2. Cook in the microwave on full power for one minute intervals, stirring after each minute. This process will take about 3-5 minutes depending on the strength of your microwave. You will know the lemon curd is done when it coats the back of a metal spoon. Don’t worry, for the first three minutes(ish) you’ll think this girl is crazy and it’s never going to work, but give me a call after the fourth minute :) It will look a bit lumpy, but just mix it thoroughly and then the next step will sort it out.

3. Remove from the microwave, push through a fine, mesh sieve and pour into sterile jar. It should keep in the refrigerator for up to 2 weeks.

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