Firstly an apology to my non-lemon-adoring readers - I'm going through a lemon phase. Well really I think I'm just addicted to lemon curd, that lusciously splendid tangy yellow custard.
You can do so much with fruit curds - a topping for scones or fillings for cakes, tarts and pastries. Or simple on its own is a delicious treat. Curd makes the perfect gift also.
When it comes to cooking lemon curd there are two methods that I have tried and one of which was far superior in terms of ease and results. There is the traditional method of whisking the eggs lightly then adding the remaining ingredients over a low heat and continuously whisking until it has thickened. Or you can cream the butter and sugar first, then add the eggs, lemon etc. Just like a cake. I prefer the latter.
225 g butter, room temperature
350 g caster sugar
1 dstspn cornflour
4 large eggs
4 large Meyer lemons, zested and strained juiced
Cream butter, sugar and cornflour till light and fluffy. Add eggs one at a time until just combined. Add lemon zest and juice.
IT WILL LOOK HORRENDOUSLY CURDLED - DO NOT WORRY AS THIS WILL ALL MELT AWAY INTO A GLORIOUSLY SMOOTH CUSTARD LIKE CONSISTENCY.
Pour mixture into a large saucepan and slowly heat over a low-medium heat. Stir continuously. Do not bring to the boil as this will make the finished curd granular.
Once the mixture has gone smooth (2 mins) continue stirring and cooking until the mixture has thickened.
Strain mixture and pour into a sterilized jar.