In lieu of not being in a position to jet off to Iceland right now, I thought I should crack on with one of the more affordable options on my 40 things before I’m 40 list, so this weekend I made lemon curd.
I have always loved lemon curd, but had imagined it to be one of those things that would involve large pans and thermometers and possibly a frilly apron. It turns out though that making lemon curd is really easy!
I found a lemon curd recipe in my ‘Things on Toast’ book. I was a little anxious at first as the chocolate spread I had a go at didn’t work out quite as planned, but with a title like ‘Quick Lemon Curd’ I thought it was worth a go.
Here’s what you need:
- 100g of unsalted butter
- 200g golden caster sugar
- Zest and juice of 3 medium unwaxed lemons
- 3 eggs
The recipe said this would make one 300ml jar but I wasn’t convinced, so I sterilised two jars just in case. I did this by putting them through the dishwasher (this makes the labels peel off easily too) but you could just boil them for a little while.
Then you put everything apart from the eggs into a pan and melt it over a low heat until everything has blended.
Beat the eggs and remove the pan from the heat. Strain the eggs into the melted mixture just to make sure there aren’t any lumps. Put it back over a really low heat and stir for about 5-10 minutes until ‘the mixture thickens and looks like curd’. I wasn’t really sure what the recipe meant by ‘looks like curd’ but I went for a sort of white sauce consistency and this seemed to work well as it sets a lot thicker as it cools.
Spoon the mixture into your jar. I used a funnel but if you do this then make sure you do it quickly before it starts to set. My mixture made about a jar and a half.
That’s three things off my list now – only 37 to go!
P.S. I also have a little competition running over on Facebook to win a rather lovely red leather iPad case if you fancy it…