Lemons are one of those fruits, if you have a good tree it just gives and gives. One thing I have found is that if I have an abundance of lemons is trying to decide what to do with them? Lemon curd, of course. Even if you don't have a tree, lemon curd can be made with just a few lemons are not that hard to get.
I love Lemon curd. It can be used as a jam, in lemon pies, in lemon meringue and other lemony treats. And it makes for a great gift.
It is so simple to make, especially since I found this stress-free way to make it. I remember reading this tip some time ago and it makes all the difference (apologies I can't remember where I saw it). Normally recipes ask you to melt the sugar, butter and lemon juice in a bowl over a steaming pot, before adding the eggs and eggs yolk one at a time while stirring. Instead with this recipe you mix the ingredients together using a mixer before heating. Often with the old method if the ingredients are overheated and not stirred consistently lumps would occur and you end up with a lumpy mess. Not with this recipe. It is so simple you can show your kids how to do this. Give it a try – you will love it.
Preparation time: 15 - 20 minutes
Cooking time: 30 -40 minutes
Ingredients:
200g butter
2½ cups sugar
4 eggs
4 yolks
1½ cups lemon juice
Zest of two lemons
You will need approximately 4 – 6 chutney jars.
Recipe:
Wash your jars and lids thoroughly. Sterilise by placing the jars upright on a baking tray and baking in an oven at 150C for 10 mins.
At the same time place the lids in a saucepan of boiling water and boil for 10 mins. Use a tongs to remove from the boiling water and place top side down on a clean tea towel to dry and cool off.
Chop butter into small cubes and place in a mixing bowl along with the sugar. Beat until smooth.
Gradually add the eggs and egg yolks (one at a time), making the mixture is smooth.
Then add the lemons juice and zest. Don’t worry if it looks a bit curdle – it will smooth out when heated.
Place into a saucepan and heat over a low - medium heat, stirring constantly. Do not boil.
You will need to cook it for about 20 – 30 minutes, until thickened. You will know it is ready when you place a teaspoon of the curd on a plate/saucer, let it cool and when you run your finger through the middle of the cool curd, it stays separated.
Pour into the cooling (not cold) jars. Let the curd cool and then place the lids tightly on each jar.
Store in the fridge for 2 weeks or 3 months in the freezer.
Have fun making this homemade gift from the heart and with earthly passionate care.
Attracta & the team