Sunday, February 8, 2015

Lemon, Rosemary and Almond Curd - Here comes the sun!

Pin It

There’s nothing like a wet Sunday is there? It is such a contradiction in terms. Hey weather, pin back your ears. Sunday … SUN Day … geddit? Nope, obviously not listening.

Well, I can’t go for my walk, I’ve finished my book; there’s nothing to my liking on the telly. A wet Sunday is a day for pottering; for tidying; for doing things that have been put on the long finger; for remembering things I’ve promised to do but never quite gotten around to doing. I’ve just remembered I promised my sister-in-law my lemon curd recipe – eeek more than two years ago! Now would be a good time to cough up the goods.

Lemon curd is not difficult - it just needs about half an hour of your time and patience to magic a few simple ingredients into a puddle of liquid sunshine that you can turn into all sorts of deliciousness once it has cooled and set. 

Ok, you've captured a jar or two of sunshine. So now what? Well, I love it spooned into Greek yoghurt for breakfast; spread on toast; swirled through whipped cream and used to fill a meringue case, then topped with strawberries or blueberries or both, and applied to mouth. Swap it for jam... particularly in a Bakewell Tart – lemon and almond are best buddies. Use it to fill a sponge or to top a cheesecake. Make it now and you'll have it ready to take out of the fridge to spread on the crepes you’ve planned to make on Pancake Tuesday, just around the corner.  Or simply pop a spoonful in your mouth at any time for an instant good mood.
(Use unwaxed lemons or give the skins a good scrub under hot water before using.)
For approximately 500ml sunny lemon curd you will need…
250g caster sugar
75g butter, melted and cooled to room temperature
6 eggs (at room temperature), beaten
the finely grated zest and juice of 3 of the best lemons you can get your hands on (you should have 150ml juice in total)
¼ teaspoon almond extract
a sprig of rosemary, lightly bruised
a pinch of salt

Put everything in a medium saucepan over a low heat. Stir gently and constantly for about 15-20 minutes or so until the mixture has thickened to the consistency of pourable custard. At no point should the mixture boil so don't be tempted to turn up the heat to hurry the process or you'll have lemony scrambled eggs. (You could also cook the mixture in a heatproof glass bowl over - but not touching - simmering water).
Once the mixture has thickened, pass it through a sieve to remove the rosemary and the grated lemon zest. Pour into sterilized jars. It will thicken up further on cooling. Seal and refrigerate for up to a month. 
Pin It