Lemons and more
I’m glad to say I’m back after been away for the last two weeks. Although I was prepared for moving house, I didn’t plan it so well when it came to writing here on earthly passion. Sorry about that. I honestly didn’t think I would be so exhausted each evening during our move to our new house. Boy, was I wrong! It didn’t help that I had been ill a few weeks beforehand.
Thankfully every single box is unpacked and everything is in it’s place. So now it is time to get back to our normal routine – not that anything stays the same in our household for long.
One thing I have found is that I have an abundance of lemons at the moment. Some came with us from our previous place and some from our new home. So what to do? Lemon curd, of course.
I love Lemon curd. Not only can you just use it like a jam, but have it on hand for lemon pies, Lemon meringue and other lemony treats. And it is so simple to make, especially since I found this stress-free way to make it. I remember reading this tip some time ago and it makes all the difference (apologies I can't remember where I saw it). Normally recipes ask you to melt the sugar, butter and lemon juice in a bowl over a steaming pot, before adding the eggs and eggs yolk one at a time while stirring. Instead with this recipe you mix the ingredients together using a mixer before heating. Often with the old method if the ingredients are overheated and not stirred consistently lumps can occur and you end up with a lumpy mess. This recipe is so simple you can show your kids how to do this. Give this a try – you will love it.
Simple Lemon Curd
2½ cups sugar
1½ cups lemon juice
Zest of two lemons
You will need approximately 4 – 6 chutney jars.
Wash your jars and lids thoroughly. Sterilise by placing the jars upright on a baking tray and baking in an oven at 150C for 10 mins.
At the same time place the lids in a saucepan of boiling water and boil for 10 mins. Use a tongs to remove from the boiling water and place top side down on a clean teatowel to dry and cool off.
Chop butter into small cubes and place in a mixing bowl along with the sugar. Beat until smooth.
Gradually add the eggs and egg yolks (one at a time), making the mixture is smooth.
Then add the lemons juice and zest. Don’t worry if it looks a bit curdle – it will smooth out when heated.
Place into a saucepan and heat over a low - medium heat, stirring constantly. Do not boil.
You will need to cook it for about 20 – 30 minutes, until thickened. You will know it is ready when you place a teaspoon of the curd on a plate/saucer, let it cool and when you run your finger through the middle of the cool curd, it stays separated.
Pour into the cooling (not cold) jars. Let the curd cool and then place the lids tightly on each jar.
Store in the fridge for 2 weeks or 3 months in the freezer.
Have fun and an earthly passionate time using up your lemons.
Attracta & the team