Lemon Curd

It's time to make more lemon curd.  The last jar disappeared within days, mainly eaten by me for breakfast on toast (and a fair bit was transported straight into my mouth on a teaspoon, dispensing with the toast as a vehicle...).

The recipe I use is simply an adaptation of Nigella Lawson's Lime Curd (in How to be a Domestic Goddess), and makes 350ml, or one largish jar.

Lemon Curd

75g unsalted butter - I use salted, I think it tastes nicer, but I'm a big fan of the salty/sweet combo
3 large eggs
75g caster sugar
125ml lemon juice

Melt the butter in a heavy-based saucepan, add all the other ingredients and whisk to a custard over a gentle heat.  Let cool before filling a sterilised jar (or a cake!) with it.  Keep in the fridge.

And that's all there is to it.  Nigella also suggests adding the zest, but personally I don't like my curd to have 'bits' in it.  But if you do, then go ahead.  Just don't expect me to eat it!

I feel like I need to make tons of this stuff as I keep seeing recipes in which to use it.  My lovely friend Anna keeps tantalising me with lemony recipes such as this Lemon Curd Cheesecake, and Little Lemon Puddings.  I'm salivating just thinking about these!

My new Brunei-blog-friend Maya of the fabulous Foodiva's Kitchen mentioned that you could also make curd with other fruits, namely mango...  I have made cranberry curd in the past (Maya would adore it, it's so pink!) but I had never thought of using other fruits.  As mangos are in season right now in Brunei I may have to look into this, in which case I'd guess you just use fruit puree instead of juice.  What a delicious thought!

Do check out Maya's beautiful blog.  Her food always looks like a work of art, not to mention tasting incredible I'm sure.  This post is on my mind at the moment...  you'll see what I mean about her love of pink!  I'm definitely thinking of dusting off my ice-cream maker and taking the plunge.