There’s that place we go to every year. Usually in the winter months when the sea is wild, the wind whips through our hair and we while away the hours huddle together over a cup of coffee, a plate of food, a silly conversation. This was our first real holiday together and since then we’ve never looked back. Each year we return and each year we’re different. This was the first place that felt like ours, the first of many stolen weekends, and the first time I tasted homemade lemon curd. It sounds so simple and so frivolous that such a thing reminds me of you. But it reminds me of when we first began and how far we come. So today I bring you something that’s more than just a silky smooth lemon curd. It’s a pot that captures so many memories that are brought back by one small spoonful.
This curd is smooth, lemony, flecked with orange zest and down right gorgeous. And if I’d known how simple this was I’d have started making it years ago. The ingredients are few, the minutes even less so and the rewards are abundant. So grab some eggs, a hella lot of lemons and smidge of butter and sugar – lemon curd is on the menu for breakfast tomorrow.
I have a short memory span so a recipe that is like making a cake but makes lemon curd instead is my kinda recipe. Butter and sugar get blitzed, eggs go in one at a time followed by a whole lot of lemon juice. Cake curd…maybe a new thing we can do.
This isn’t going to look pretty I’m not going to lie. Prepare to face curdled eggs (lemon juice will do that to you) and stay strong. With a few quick whisks the curdling will vanish and we’re left with the smoothest of lemon curds.
Ingredients (makes 2 cups/500ml) adapted from here
94 grams (6 tablespoons) unsalted butter, at room temperature
200 grams (1 cup) granulated caster sugar
2 large eggs
2 large egg yolks
Juice of 2-3 lemons
Zest of 1 orange and 1 lemon
1. Put on ‘Hunter’ by Pharrell – dancing tunes will make this curd even lighter. Food fact.
2. Blitz together the butter and sugar till light. Add the eggs in one at a time and continue to mix. Pour in the lemon juice and mix for a final time. The lemon juice will make it look curdled but don’t fear it’ll cook out.
3. Pour the mixture into a stainless steel pan and stir over a low heat until the mixture no longer looks curdled. Once the mixture is smooth turn up the heat to medium and stir continuously for 5-15 minutes. The time will depend on the thickness of your pan, the depth of the curd. Just keep an eye on the mixture and once it starts to thicken test the mixture with a wooden spoon.
4. Dip a wooden soon into the mixture when it starts to thicken and pull it out. If you can drag your finger down the back of the spoon and leave a track in the curd, then it’s ready to take off the heat.
5. Take the curd off the heat and stir through the orange and lemon zest. Leave the curd to cool and then store in an air tight container for up to a week.