Lemon Curd

I used this recipe to make lemon curd in Turkey. Quick, easy and different when there was nothing like it there in those years!

Whisk the eggs thoroughly and leave to one side for the moment.

For the zest, I use a parer which produces longer strands than grating, and then chop them finely. I then put the lemons in the microwave and heat for 20 seconds, making them nice and juicy.

Put the butter in the pyrex bowl and place over a pan of simmering water, being careful not to let the basin touch the water. When the butter has melted add the sugar, strained lemon juice, lemon zest and finally the beaten eggs.

Stir continuously with a wooden spoon until the mixture begins to thicken - I find this can take anything from about 15 to 30 minutes, depending on the amount of juice from the lemons.

When it has thickened enough to coat the back of a spoon allow to cool, then pour into sterilized jars.

The lemon curd will keep in the fridge for about 2 weeks.

Variations:

Orange Curd:

Finely grated zest and juice of 2 oranges

Juice only of 1 lemon

4 eggs

50 gr. (2 oz.) butter

225 gr. (8 oz.) caster sugar

Lemon & Lime Curd:

Finely grated zest and juice of 2 limes

Finely grated zest and juice of 3 lemons

4 large eggs, lightly beaten

125gr. (4½ oz.) butter, cut into small cubes

250 gr. (9 oz.) caster sugar

Follow same method as for the Lemon Curd

Use as:

A filling/topping for cakes, cupcakes and muffins, biscuits or swirled into cream/ice cream for meringues, pavlovas, cakes or choux buns.