'When life gives you lemons....make lemon curd!'

So...I have been meaning to make some lemon curd for a while and now that I am on holiday what better time is there to get cracking?In the jungle that is our winter garden there stands the lemon tree with quite a modest crop this year of lemons as big as my fist.[gallery ids="28060,28059" type="rectangular"]I followed a recipe I found on 'Taste.com' and here it is...

Lemon Curd.

INGREDIENTS

•  2 eggs, plus 2 egg yolks
•  3/4 cup (165g) caster sugar (I didn't have caster sugar so used granulated instead but it worked out fine.)
•  1/3 cup (80g) chilled unsalted butter
•  Zest and juice of 2 lemons

 

METHOD

• Whisk whole eggs, yolks and sugar in a saucepan until smooth, then place pan over a low heat. Add the butter, juice and zest and whisk continuously until thickened. Strain through a sieve into a sterilised jar. Lemon curd keeps, covered, in the fridge for 2 weeks.

It was as easy as that!

As Dulcie looks on.

I made two lots of it to fill these three small jars. You can see the middle jar is made up of half from each batch. It really was simple to make and tastes delicious!.....Mind you the lemons were fresh from the tree still covered in dew and the eggs were from the Frogknot 'chooks'.