Friday, December 04, 2009
The Easiest Lemon Curd Ever
Don't fall off your chair in awe over at the styliest photo ever on my blog!
This fantasticly easy recipe is courtesy of my blog friend Tammy. The great thing about it is that it's made in the microwave with no faffing about over a double boiler. My mixture looked a tad overcooked but a few seconds in the food processor and voila - velvety, unctuous, luciousness.
Tammy's Lemon Curd
200 grams butter
200 grams sugar
Zest of 2 lemons
120 mls lemon Juice
6 eggs, beaten and strained through a sieve
Put the butter, sugar, zest and juice in a microwave bowl
Cover with gladwrap and microwave for 4 minutes on high
Stir then whisk in strained eggs
Microwave uncovered for 2 minutes
Stir with a whisk and then whizz in a food processor for about 30 seconds
Pour into sterilised jars
Store in the fridge
I have a new favourite way to use lemon curd - mix equal quantities of Greek yoghurt and lemon curd and serve with fresh summer berries.
There are some more lemon curd combinations I really want to try including a lemony tiramisu. I stumbled on this recipe after a reader left a comment and I thought hmmm why do I know that name? And then I realised it was a published food writer who was commenting on my lil ole blog. What a proud moment. Check out Sue Story's blog here. She is a contributing writer to one of my most used magazines and her Lamb Tagine recipe in Annabel Langbein's book The Best of Annabel Langbein is fantastic.