Oh dear. A month since I posted. I have several blogposts almost ready, but never had enough minutes together to ready them and post. So here we go with the first one, well placed beside the last, for this uses up all those abandoned egg yolks to make the sunnily delightful Lemon Curd
After the last “Pavlova” post, I had several enquiries as to what to do with the egg yolks. I usually use them to make tempera or extra-yolk-y scrambled eggs and cakes.
I have been meaning to make lemon curd for a long time now, and so when I bought a kilo of delicious, vibrant organic lemons I gathered the troops (my children) and we set about grating and squeezing lemons to make our lemon concoction.
You will need:
3 organic! lemons (1/3 cup of lemon juice & 2 tbsps grated lemon zest),
1 cup (225gms) sugar,
1 stick (100gms) butter
Grate the zest of the lemons, being careful to avoid the bitter pith underneath.
Squeeze the juice, discarding the pips (this is where several children come in handy!)
Stir the sugar into the egg yolks until smooth, then stir in the juice and zest.
Put the bowl over a saucepan of simmering water, stirring continuously for up to ten minutes until the mixture is thickened and coats the back of a spoon.
Remove from the heat, stir in the butter in chunks- allowing each chunk to melt completely before putting in the next.
Pour into small sterilised jars and refrigerate until needed. This will keep for 2-3 weeks, and frankly, delicious on absolutely anything