Recently my in-laws brought a couple of lemons home from their holiday in Greece – this may sound a little strange but we’re talking about hand picked, massive lemons that smelled incredible. Clearly this is the perfect souvenir for me and I immediately started thinking what I could make with them.
Lemon Curd was one thing that immediately popped into my head, a lemon cake was another thing – although I at first didn’t know what kind of lemon cake I should make. Luckily there was enough lemon juice to make both things and in the end I even had enough time to decorate the jars a bit.
Because it was so much fun to have this small lemon-project, I decided to write about it and show you what I have done. Today I am starting with part one out of three: When life gives you lemons…make Lemon Curd. This is a very simple recipe that I always use, but I think it is perfect as it is and doesn’t need any fancy ingredients.
For my Lemon Curd I use the following ingredients. It will make 3 small jars or 1 1/2 bigger ones.
– 3-4 lemons (unwaxed)
– 90g butter
– 150g sugar or a little bit more, depending on how sweet you would like it to be
– 3 eggs (big ones)
1. Weigh all the ingredients, squeeze the lemon and get the lemon zest. Put a bit of water in a pan and place a (glas)bowl on top of the pan. The bowl shouldn’t touch the water. As preparation for later you can also sterilise the jars already.
2. Combine eggs, sugar, lemon and lemon zest in the bowl and whisk it very well with an egg whisk. Once the water is boiling keep on stiring for another 10-15 minutes until the curd thickens and gets a nice yellow colour.
3. Take the bowl of the bain-marie and add the sliced butter bit by bit until it is melted and well combined. Let cool down until room temperature and fill in the jars.
You can keep the lemon curd in the fridge for around two weeks – however, ours did not last longer than a weekend :).
So, this was part 1 out of 3 of my lemon-blogposts. Next week I will write about how I decorated my jars in a way that is a bit different to the usual labelling of jam jars :).