|lemon and lime curd|
I was never much one for lemon curd when I was younger, scarred by memories of lemon meringue pie, as repellent a concoction as I have ever had the misfortune to eat. Having said that, it doesn't make a whole lot of sense not to like lemon curd since I like lemons, I like butter, I like eggs and I even like a helping of sugar, so why not lemon curd? I suspect it was just that I hadn't had the good stuff, the home-made stuff. Now was the time to find out.
I ended up making lemon and lime curd as I only had one lemon. Having said that I could quite easily have just made an all lime curd or an orange curd instead. Now I am wondering what grapefruit curd would taste like . . . must bookmark that idea for another rainy day.
Curd turned out perfectly but as for my ability to forecast the weather, not so accurately . . . there were freak storms and even a tornado across central England last night. Bah! At least we have the citrus cupcakes to look forward to.
Makes about 2 small jam jars
Skill level: Easy
1 x lemon
2 x limes
200g caster sugar
2 x large eggs
1 egg yolk
- Zest the lemon and lime, before juicing them. Make sure the zest is finely chopped.
- A quick tip if you want to try to get more juice out of your lemon or lime is to either roll it on a hard surface, with the heel of your hand. This helps to break down the fibres and releases some of the juice. Another method is to give the fruit a burst in the microwave, on about 10 second bursts. But probably not more than 20 to 30 second bursts in total. You could end up with a hot citrus bomb!
- Place a heat-proof bowl over a saucepan of boiling water. Make sure that the bowl isn't actually in contact with the water.
- Add the zest, fruit juice and sugar to the bowl and stir until the sugar is beginning to melt.
- Add the butter and continue to stir occasionally until all of the liquid has combined.
- Beat the eggs together with the egg yolk. Slowly add to the butter mixture and continue to stir.
- Stir continuously until the mixture has thickened. Do not allow it to boil.
- Pour into clean pots. Allow to cool and then refrigerate.It will stay fresh in the fridge for up to about 2 weeks.
- Lemon curd has lots of uses. You may want to use it as a filling for an alternative Victoria Sponge cake, or with fresh raspberries in a delightful summer sandwich.
- Lemon curd is lovely stirred into syllabub and of course delicious on freshly baked bread.
- Keep the leftover lemon and limes. I put them in a bowl of boiling water and then microwave, as it helps to degrease and deodorise your microwave.