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Dish of 06 Mar 2010
LEMON CURD
6 servings
It is nice to have a bottle of lemon curd on hand in the refrigerator to spoon on freshly baked scones or to liven up breakfast toast. For a quick dessert, fold lemon curd to taste through whipped cream to top meringue nests.
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500 ml (2 cups) sugar
125 gm butter
125 ml (1/2 cup) fresh lemon juice
grated zest of 1 lemon
4 eggs
1. Combine the sugar, butter, lemon juice and zest in a saucepan over medium heat. Bring to the boil while stirring continuously.
2. Beat the eggs and pour through a sieve. Add about ½ cup of the lemon mixture to the eggs and whisk well. Add the egg mixture to the rest of the lemon mixture in the saucepan and while whisking continuously, cook over slow heat until the curd thickens. Do not boil or the curd will curdle.
3. Spoon the curd into a sterilized glass jar and seal. When cold, store in the refrigerator.
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