Sunday, 10 May 2009

Lemon Curd

I was inspired by Joy the Bakers gorgeous banana bread. It had nothing to do with the fact she described it along the lines as 'healthy' and 'I'm getting my summer body ready'.  We LOVED the banana bread for breakfast and since we live in Europe we were culturally obligated to eat it with Nutella. I'm pretty sure that cancelled out any low-fat efforts we might have made in making this particularly delicious version of banana bread. But when in Rome....(we're not in Rome by the way, Paris actually, but just to clear things up). If you, like me, were wondering what to do with the 2 egg yolks left over, then make yourself happy with this little gem of recipe for light and zesty lemon curd.  It's perfect to spread on the banana bread, far less fattening than Nutella, and perfect for cheering up a sleepy Monday morning tomorrow. 

Lovely Lemon Curd
makes about 450g
3 lemons
200g castor sugar
115g unsalted butter
2 large eggs
2 large egg yolks

Wash the lemons, then finely grate the rind into a saucepan. Halve the lemons and juice all 3 lemons, adding the juice to the saucepan. Set over a low heat and add the butter and sugar. Stir until the sugar has dissolved and the butter melted.

Put the egg and yolks together in a bowl and beat together until well mixed. Pour slowly into the lemon mixture, whisking well as you go. 

Stir the mixture constantly over the low heat until the lemon curd lightly coats the back of a wooden spoon.

Remove from the heat and the curd into small, warmed sterilized jars. Cover, seal and label if you can resist not eating straight away.  Store in cool dark place. Use within 3 months. Once opened, store in the refrigerator.