Last weekend I attempted to make lemon curd. On Saturday, it failed. Too much butter and too much heartbreak. Frustrated, I just had to make another batch on Sunday, so I found a fail-proof lemon curd recipe, fingers crossed — it better not fail.
This time, I put on some music. Scandinavian music, to be precise. So it was a playlist consisting of Jens Lekman, Kings of Convenience and Sigur Rós. It then started to rain, cold rain. Sunshine indoors in the form of lemon curd seems more than appropriate, especially with good music, coffee and a bowl of blueberries and mango by the side as you work.
This lemon curd recipe makes about 500g:
85g soft unsalted butter
5 lemons, juiced
Zest of 1 lemon
2 egg yolks
2 whole eggs
Scandinavian music, or any music that sets the mood for you
1. With an electric mixer, mix the sugar and butter together.
2. When all mixed, add in the lemon juice slowly and continue to mix. Add in lemon zest.
3. Add in the 2 egg yolks and 2 whole eggs. Mix again.
4. Pour mixture into a pan over low heat. Stir as mixture heats up.
5. Don’t stop stirring. It’ll get thicker eventually and when it does, slowly turn the heat to medium low.
6. Keep up that wrist work! You know it’s ready when it sticks to the back of a wooden spoon (this may take 15 minutes or more). With a finger, draw a line on the curd covered wooden spoon. It’s ready when it leaves a clean line.
7. Set aside or pour into your jars to cool. Once cooled, its viscosity will increase and eventually solidify.
Store the lemon curd in the fridge and take it out just as your toasts pop up or spread it over a banana sandwich or sandwich it in between two digestives. Perfect for breakfasts. As my first attempt failed, I made this with much fear and trembling. Thus, I only made so little to give away as Christmas presents. Will make another round soon-ish!
Merry Christmas to you, you and you!