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Lemon Curd

Submitted by adriana on Sat, 07/08/2010 - 15:56
Another Gluten-free cooking for kids recipe

It's like a bowl of summer, just the colour makes my spirits soar.  I'm sure there must be a book on 101 uses for lemon curd, but just in case you've not got that title, here are a few ideas.....lemon meringue ice cream (recipe to follow), add it to Greek yoghurt for an instant pudding or a delicious breakfast, use it to fill Hug's and Kisses (recipe listed further down), make a lemon meringue roulade, spread it on toast,  or do a Nigella, and just treat yourself to a big spoonful of it, when the kids have gone to bed. 

Yield

Preparation time

15-20 minutes

Ingredients

6 egg yolks
165g caster sugar
100ml lemon juice (about 2 lemons)
75g butter

Directions

Strain the egg yolks into a bowl.  Add the sugar and lemon juice and mix well.  Pour this into a medium saucepan and cook over a medium-low heat, stirring continuously until the mixture thickens and coats the back of a spoon.  The cooking time will depend on the type of saucepan used so allow anything from 5 - 15 minutes.  Do not allow the mixture to boil or it will be ruined. When it's thick enough remove from the heat and whisk in the butter bit by bit.  Leave to cool before storing in a clean sterilised jar or a bowl.  If you are planning to keep this for a while it's best to put it in a sterilised jar, but if (like in our house) this will be polished off in under a week then just a bowl is fine.

 

Notes

If you end up with a grainy texture you can rescue the curd by putting it through a fine sieve.  Let the curd work it's way gently through the sieve and discard any solids left behind.