One of my Dad's favorite things is lemon curd preferably dolloped into pastry to make a lemon curd tart (known rather unpleasantly as lemon turd carts in our family following an amusing slip of the tongue by a young relative). It is divine spread on toast or a pancake. An old family friend used to make the best lemon curd tarts with homemade lemon curd and although this curd recipe isn't quite as good (I lack her 60+yrs experience) it is still delish and perfect to use in baking. Unfortunately, she passed away just over a year ago and making this is reminds me fondly of her and my dad who is currently thousands of miles away. I will be attempting to make mine into gluten free cupcakes so look out for the recipe.I made mine with lemon and orange but you can use just one citrus fruit if you prefer just remember to increase the amount of sugar to taste if all lemon and the reverse for all orange.
Lemon & Orange Curd (makes one jar)vegetarian, gluten free, dairy free
Zest and juice from 1 juicy orange
Zest and Juice from 1 juicy lemon
2 Large eggs
- In a basin over a saucepan of simmering water add the butter, sugar and zest and juice of the fruit and heat gently (see below). (You can alternatively use a thick bottomed saucepan although more care is required to ensure you don't end up with citrus scrambled egg.)
- Once the butter has started to melt, beat the two eggs.
- Add the beaten egg mixture and continue to stir (I use a whisk) frequently.
- Within 5-10mins the mixture will start to thicken to a custard consistency. It is done when it has started to simmer and is thick and can coat a spoon. It will thicken slightly as it cools.
- If you have had a slight mishap and it is a bit lumpy it can almost always be rescued by straining through a sieve.
- Pour mixture into clean jars and seal with waxed paper and a lid.
- Store in fridge where it should last a couple of weeks.