Recently the parents of a friend of my daughter were talking of their initiation to lemon curd, or rather leemon courd. Their anglophone brother in-law had brought a pot of the stuff to their holiday home in Normandy. They loved it. Suddenly I had a craving for some lemon curd, a conserve that is not so easily available in Paris, certainly not in our immediate neighbourhood.
It should also be said that I'm a lemon curd snob. I can only really be bothered with the exorbitantly expensive stuff from delicatessen style shops. As we weren't going back to the UK for a while I decided to try and make some. In a few clicks on the Internet I had
Nigel Slater's lemon curd recipe up on my computer.
Time to buy some lemons.
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The most labour intensive part of making lemon curd is squeezing the lemons. To lighten the burden I recommend 1 x amenable child to squeeze the lemons for you. Apparently is is GRRREAT, just like squeezing the juice out of brains. Who knew?
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In the interests of preserving my child's fingers I grated the zest. The smell is so good!
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Add the sugar.
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Put the lemon zest and juice, the sugar and the butter into a heatproof bowl set over a pan of simmering water (bain-marie), making sure that the bottom of the basin doesn't touch the water. Stir with a whisk from time to time until the butter has melted.
Lightly beat three eggs and one egg yolk with a fork, then add to the mixture.
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Stir the eggs into the lemon mixture. Let the curd cook, stirring regularly, for about 10 minutes, until it is thick and custard-like. It should feel heavy on the whisk.
This mixture makes two small jam jars. So far we've sampled it on buttered toast, in plain yoghurt, a table spoon of it in an apple crumble and of course straight from the jar. All of these options are delicious.
Nigel Slater's lemon curd recipe
Makes 2 small jam jars
zest and juice of 4 unwaxed lemons
200g sugar
100g butter
3 eggs and 1 egg yolk
Put the lemon zest and juice, the sugar and the butter into a heatproof bowl set over a pan of simmering water (bain-marie), making sure that the bottom of the basin doesn't touch the water. Stir with a whisk from time to time until the butter has melted.
Mix the eggs and egg yolk lightly with a fork, then stir into the lemon mixture. Let the curd cook, stirring regularly, for about 10 minutes, until it is thick and custard-like. It should feel heavy on the whisk.
Remove from the heat and stir occasionally as it cools. Pour into spotlessly clean jars and seal. It will keep for a couple of weeks in the refrigerator.