Saturday, 9 January 2016

RECIPE: Homemade Zesty Lemon Curd

This one is for you Rachel xxx

Another recipe I found on my search for eating healthier and knowing what is in my food was this one for Zesty lemon curd (note to self: must start writing down where I found these recipes). I love, love, love lemon curd but after finding out that most shop bought lemon curd is made from Palm oil (*angry face*) it was added to my "Do not buy ever again" list.

I've tried and tested the original recipe I found and then tweaked it a little as I found it a little too sour. So far I've had great reports of the tweaked recipe.

So here goes, the "what you will need" and the "how to make it" :)

You will need:

2 large lemons
125g caster sugar
2 large eggs
1 large egg yolk
50g unsalted butter

Finely grate the zest of the lemons into a glass bowl.
Add the juice of the lemons and the sugar and mix together.
Add the eggs and the egg yolk and whisk until thoroughly combined.
Add the butter (cut into small cubes).
Heat a large sauce pan of water to simmering level and place the bowl over the water to heat the mixture (the water should not touch the base of the bowl).
Stir frequently until the curd thickens, you want it to be the consistency of a good thick custard.
Remove from the heat and allow to cool.
Transfer into a jar and keep in the fridge.

This recipe makes approx 250 ml, just over a medium jar size, perfect size for consumption before it goes off. It lasts 2-3 weeks in the fridge (if it lasts that long!! Its just too tasty!!).

Or you could make some cakes and add a tsp to your cases in between your mixture for a lemony gooey centre :D YUM!!!!