Sweet

Lemon Curd

6 May 2016

ingredients

4 egg yolks

150g caster sugar

60 g cold, unsalted butter

Finely grated zest of 1 large lemon

100 ml lemon juice (approx 3 lemons)

equipment

Whisk; Digital scales; Butter knife; Citrus Juicer; Measuring jug and spoons; Lemon zester; Double boiler or heavy small saucepan; wooden spoon;

method

Step 1. Prep

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Separate the eggs

Zest the lemon

Juice the lemons to measure 100ml juice

Chop the butter into small dice.

Step 2.

Whisk the egg yolks and sugar together in the double boiler bowl or saucepan - well combined but not frothy.

Step 3.

Place the double boiler or saucepan over moderate to high heat, add the butter, lemon zest, and juice.

Stir constantly, and bring to barely a simmer.

Stir until the mixture coats the back of the spoon - but do not allow the mixture to boil.

If you think the mixture is too hot - plunge the pot or bowl into cold water and stir vigorously to create a smooth, thick, ointment like mixture.

Step 4.

Allow the mixture to cool.

Transfer into sterilised glass jars or a serving bowl.

Obs: Lemon curd will keep for up to 3 months or perhaps longer.  It does eventually lose what Elizabeth David described as its 'exquisite flavour' and 'sharp scent' though.

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Lemon Tartlets

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Spoon Lemon Curd into cooked tartlet bases made with sweet short crust pastry.

Decorate with a fresh berry, half a red grape or a strip of fine lemon or lime zest.

Because the curd is so rich, tiny little lemon tartlets generally suffice.  They are delicious to serve as a petite fours or for Afternoon Tea.

If you don't wish to make your own sweet short crust pastry - there are some very good tartlet cases available. Select those using proper ingredients - i.e butter and sugar and flour and not much else!  Michel's Fine Biscuit Co makes perfect tartlet cases ready to go.

source

Recipe by Stephanie Alexander, The Cook's Companion, 2nd Edition.

Adapted by Elizabeth Peddey