Fascinating French Geography
Lemon Curd
Makes 1 jarPREP 15 minCOOK 15 min
While reminiscing about lemon festivals, I found myself confronted with stormy British weather near a sandy beach where we spent a long weekend. The trees were bending in the gusty wind and rain was lashing against the windows. Despite the gloomy weather, I found solace in lemons, sugar, butter and egg yolks, which I used to make a mouthwatering lemon curd. Quite simply, once you've made lemon curd yourself, you'll never be tempted by the shop-bought version again. The burst of flavour and freshness from one little jar transports you back to the sunny city and the aroma is simply intoxicating.
Ingredients
- Zest of 3 lemons
- 100 ml fresh lemon juice
- 200 g sugar
- 6 egg yolks
- 120 g cold unsalted butter
Method
- 1Separate the egg yolks from the whites and strain them through a sieve for a smooth texture.
- 2Grate the lemon zest and combine it with the sugar.
- 3Squeeze the lemon juice.
- 4In a small saucepan, whisk the egg yolks with the sugar until the mixture lightens. Then gradually add the lemon juice.
- 5Place over a low heat and continue whisking until the mixture thickens and bubbles. Be careful not to increase the heat too quickly to prevent curdling. The temperature should be enough to thicken the curd.
- 6Remove from the heat, add the cold diced butter and mix well. For extra smoothness, strain the curd through a sieve.
- 7Transfer to a jar with a tight lid, cover with cling film and leave to cool for 2 hours at room temperature. Store in the fridge for up to 10 days.
