Wednesday, September 12
Lemon lemon lemon. Curd.
I made Nigella's almond and lemon cake: solid moist cake heaven.
Then because the chickens are going crazy and giving us a dozen eggs a day (no really) and there are lemons everywhere - I realised the perfect thing to make was lemon curd - so I whipped up Stephanie's (from The Cooks Companion) - and it was SO easy and tasty. Yes, I feel like I truley have my baking mojo back again. Phew.
To make enough lemon curd for a small jar (which is all you need in one go honestly!)
* You need
4 egg yolks
2/3 cup of castor sugar
60g unsalted butter
2 tsp finely grated lemon zest
100ml lemon juice
In a heavy based saucepan whisk egg yolks and sugar until well combined - but not frothy. Add butter, zest and juice and then over a medium - high heat bring to a simmer, stirring non stop. (Takes about 5 minutes) As soon as bubbles appear take it off the heat but keep on stirring for another few minutes. Once it is cooler transfer it to a steralised jar and seal.
Don't worry allowing it to cook quickly won't make it curdle and allowing it to cool won't make a skin form. Spread on toast. Or cake... or um just have a spoon full....