Tuesday, April 12, 2011
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)
1 cup sugar
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!