While tearing my hair out watching the Mystics win their first game on Australian soil in latest round of the ANZ Netball championship last night, I was simultaneously experimenting with lemon curd recipes in my chaos-riddled kitchen. I'm making a lemon curd tarty cake-pie (I can't decide which one it is) on Good Morning this morning, and although store bought curd is the stress-free option, I gave the homemade variety a go. Herewith, one recipe using a microwave and one simply a stove top.
Stove-top Lemon Curd
(the recipe is my kitchen-aficionado friend Anna's, adapted from Stephanie Alexander's The Cook's Companion)
4 egg yolks
2/3 cup caster sugar
60g unsalted butter
2 tsp grated lemon zest
100mL fresh lemon juice (I used meyer lemons, and topped it up with the juice of a fresh lime too)
Whisk egg yolks and sugar until well combined but not frothy
Tip into a heavy based saucepan and add butter, zest and juice (add some passionfruit pulp here for passionfruit curd)
Stirring constantly, bring to simmering point over medium-high heat. This should take at least 5 minutes. When bubbles appear, remove from heat, continually stirring.
I then gave it a really good whisk. Allow to cool slightly before transferring to jars.
Microwave Lemon Curd
(loosely adapted from my aunt Robyn and a Ruth Pretty recipe)
3 eggs
1 cup sugar
50g butter
1tsp grated lemon rind
1/2 cup fresh lemon juice
Place eggs and sugar in a 2 litre glass pyrex, or other similar microwave safe bowl. Beat until well mixed.
Add butter, lemon rind and juice.
Microwave on high for 8 minutes, stirring well with a whisk every two minutes. Be careful because depending on your microwave, you may not need the final two minutes - just keep a close eye on it.
Cool, then pour into hot sterilised jars. Seal when cool - or use immediately and store in the fridge.
It is really rather easy, and satisfying to master once you get the right consistency. Tart recipe to follow shortly!
Lemon honey as I was introduced to it was one of the fisrt things i learnt to cook. Forget the microwave one, those things are only good for melting butter.
ReplyDeleteHomemade lemon curd is the best..so much more lemony & tarter. Looking forward to the cakey, tarty, pie!
ReplyDeleteDid you prefer the stove or the microwave way? I've never really used microwaves to cook stuff before...
ReplyDeleteLemon honey is what Edmond's call it - the microwave version, once left in the fridge overnight, was surprisingly luscious. They were both better than store bought - but I'd say give both a go!
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