It is hardly worth discussing the puddings I had yesterday (a cranberry muffin and the final in my batch of stale mince pies), so I’m going to share that recipe for Lemon Curd with you instead. It makes a pretty huge jar of the stuff, so you might want to half the quantities (unless you’re a curd-fiend/confident you can dispense with a vat’s worth within 3 weeks of making it). Anyhoo, here it comes. Prepare to be empowered – you’ll never have to buy it from anyone else again.
- 5 eggs
- 5 lemons
- 180g caster sugar
- 250g unsalted cold butter, cut into small cubes
- Wash lemons and finely grate the rind. Juice them all (careful to keep those dastardly pips at bay).
- Give those eggs a thorough beating. Add the lemon juice and rind, as well as the sugar. Beat some more.
- Pour your mixture into a saucepan and keep on a low-medium heat, whisking all the while (if you stop whisking, you’ll end up with lemony scrambled egg, which might be nice but is probably not what you’re hoping for).
- When the mixture starts to get warm, add a couple of cubes of cold butter. This’ll help to keep the overall temperature down and stop it all from burning. Keep whisking (NEVER STOP WHISKING).
- When those first cubes of butter are almost all melted, add a couple more. Keep going like this until all your butter’s in there, and you should end up with a thick glossy pan of hot curd. Are you still whisking? You better be…
- Test to see if it’s ready by dipping a spoon in the mixture. Run your finger through the residue. If the mark left by your finger stays, it’s done!
- Pour into a sterilised jar and seal.
- Lick the saucepan (when it’s not too hot to burn you, that is).
The basics of this recipe come courtesy of Recipease in Clapham Junction (minus the ad-libbing – those were my contributions, I’m afraid. I couldn’t help myself). A very tasty treat it makes too – that Mr Oliver clearly knows his stuff.
Good work, team!