Or Edible Sunshine as I like to think of it.
At breakfast this morning my children finished off the last of the blackcurrant jam I made in the summer. I had a good crop of currants and it has lasted us quite well. The children don't like marmalade and there won't be any more jam until June at the earliest so I make them lemon curd to spread on their toast. I love it stirred into thick yogurt.
I like to think lemon curd is a bit more nutritious than jam. It has eggs in after all and therefore protein :o)
It is easy to make but best done in small quantities. It doesn't keep well so one jar at a time is the way to go.
Ingredients for 1 large jar
3 eggs, beaten and strained to get rid of those little lumpy bits
juice and zest of 3 lemons (use unwaxed ones)
4 oz of butter
6 oz caster sugar
First, put the lemon juice, zest, sugar and butter in a heatproof bowl over a pan of simmering water and stir until the butter has melted and the sugar has dissolved.
Next, remove the bowl from the heat and pour in the eggs. Return the bowl to the pan of simmering water.
Continue to stir the mixture until it thickens enough to coat the back of a spoon. Make sure the water is simmering, if you let the mixture boil you will end up with lemon scrambled eggs.
Pour into a sterilised jar (simply wash your jar and dry out in a 100 degree for about 10 mins), seal and leave to cool. Store in the fridge where it will keep for 2 weeks.