When the lemons are as wonderful as they are here, it’s silly not to make our own lemon curd. It brightens up toast and croissants at breakfast, and has become an ingredient too for lemon curd ice-cream and lemon curd muffins. It all started with this recipe by Marguerite Patten. Makes approximately 1lb of curd
3 large lemons
225g sugar
115g butter
2 large eggs Wash and dry the lemons well. Grate the lemon rind finely and carefully, taking care to avoid the white pith. Halve two of the lemons and squeeze the juice – you need 4 tbsp, depending on personal taste [but you can adjust this later if required]. Put the lemon rind, lemon juice, sugar and butter into a basin and stand over a saucepan of hot but not boiling water. Whisk until the butter and sugar have melted. Beat the eggs and add to the warm mixture, stirring continuously until the curd is thick enough to coat the back of a wooden spoon. Do not cook for too long because the curd thickens further as it cools.
Spoon into hot, sterilised jars, and seal.
5 to remember
tonto/a – silly
la receta – recipe
aproximadamente – approximately
esterilizado/a – sterilised
un tarro – a jar