Thursday, 2 August 2012

Quick, Proper(ish) English Lemon Curd Recipe

Whenever I think of Lemon Curd I think of England. I think it's because the first time I tried it was when I was visiting a friend somewhere in a little English village. We never had it at home growing up, and to be honest, until a few weeks ago I think the only place I've ever eaten it has been in England. So whether it's true or not, in my head Lemon Curd is English.

A little while ago I was making cupcakes for work, and I wasn't happy with plain old lemon cupcakes. I wanted to do something a bit different. I decided I wanted to put a lovely dollap of lemon curd in the centre so when you bit into them, you'd get a sweet lemony burst of flavour.

Now I knew that my brother in law's mum, who happens also to be English, regularly makes lovely lemon curd, so I knew where to go for the recipe. Here's how it goes...

3 large eggs. Make sure they're free range!
3 large lovely lemons
3 ounces, or 85g of butter, softened
9 ounces, or 255g of sugar

Grate the three lemon rinds.

Juice the three lemons.
Put a bowl or basin over a pan of gently boiling water. Put the three eggs into the bowl and start to whip them. I used a hand whisk, which was maybe a little silly, but great exercise and less risk of making a mess (at least for me!). Whisk in the lemon rind and lemon juice. Add the 85g butter and 255g of sugar. Mix this together and whisk until its thick. It will take maybe 5 - 10mins. As soon as it's thick it's ready. 
Then all you need to do is pop the toast in the toaster, and enjoy the lovely lemon curd.

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