Bottled gold, my homemade lemon curd.
LEMON CURD RECIPE:
100g butter (80g if using an artisan butter like Myrtleford Butter, I prefer unsalted)
225g white sugar
2 eggs, beaten
Pare the lemon rind thinly in large pieces with a potato peeler. Remove any pith from the back as the pith will add bitterness. Squeeze lemons and strain.
In a bain-marie (double boiler - I sit a mixing bowl over a saucepan of simmering water, or if quadrupling the quantity, suspend a stockpot over another deeper stockpot) melt the butter. Remove from heat and add sugar, juice, peel, beaten eggs, mix well to combine.
Return to heat and stir until it starts to thicken. Lift out the lemon peel and keep cooking until creamy, velvety thick and coats the back of a spoon.
It can be thinned with water, I like mine a little concentrated for adding to custards and creams for desserts or cakes.
If your eggs are super fresh it will develop small white flecks or lumps. This is the congealed egg white protein (albumen) which can be strained off. To avoid this if using home laid or free range farmer direct, use eggs that are 10 days at least since laying. In supermarkets the eggs may already be this old on purchasing.
Sterilize jars by rinsing with boiling water, shake with lids on and then dry, with lids off upside down. They can be a little damp when you pour in the curd.
If you want to keep the jars of lemon curd long term, place them lidded tightly in a saucepan half filled with water and simmer until an airlock is formed.
Take them out to cool. The lids will pop, sucking them down tightly sealed, then store away from light and heat. I’ve kept them 12 months this way, they will also keep long term in the fridge.