Lemon curd is a good thing to have in your repertoire, especially on weekends. Delicious spread on the morning bread, delicious in cakes and pies or just on a spoon. It does not take long to make and is easy.
LEMON CURD
ABOUT 750 ML
JUICE AND GRATED ZEST OF 5-6 ORGANIC LEMONS (YIELDS 2 DL. JUICE)
5 M/L EGGS
270 G SUGAR
100 g BUTTER, CUBED
Mix juice, eggs and sugar together in a steel bowl over a water bath.
Keep stirring the mixture until it begins to thicken and have the same consistency as a good sauce, hollandaise or the like.
Remove the bowl from the heat and strain the mixture through a fine mesh sieve to remove any lumps.
Whisk in the butter, a little at a time, until it is incorporated.
Add the lemon zest and allow the curd to cool slightly before filling it on clean, sterilised jars.
The curd will continue to thicken, while it cools.
NB: If it turns out that the curd has split when it is cold, it can be saved by putting it in a microwave safe bowl and putting it in the microwave, at full power, for 4 minutes. Whisk the curd vigorously and give it 1 min more, then it should be perfect again.
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