Lemon Curd

Recipe by Rozanne Stevens (rozannestevens.com) Lemon curd is one of my favourite sweet treats. Delicious simply spread on hot buttered toast, as a sponge cake or cupcake filling or topping or in lemon meringue pie. Folded in to whipped cream, it transforms it into a light lemony cheesecake flavoured whip. There are several good shop bought versions but making your own is an excellent way to use up leftover egg yolks if you are making meringues. A jar of lemon curd also makes a lovely festive foodie gift and is a nice change as a hostess gift. You can upcycle old glass hard by spray painting the lids a pretty metallic colour and adding a festive ribbon. No one will know that it was once a jar of pasta sauce! The recipe and festive glass jars are easy enough to make, so this is a lovely holiday activity to get the kids involved.

Method:

1. In a large bowl, beat the butter and sugar with an electric mixer until pale and fluffy.
2. Slowly add the eggs one at a time and beat.
3. Mix in the lemon juice and add the lemon zest. The mixture will look curdled, but it will smooth out as it cooks.
4. In a medium, heavy-based saucepan, cook the mixture over low heat until it looks smooth. The curdled appearance disappears as the butter in the mixture melts.
5. Increase the heat to medium and cook, stirring constantly, until the mixture thickens, about 10 to 15 minutes. It should coat the back of a spoon and leave a path when you draw your finger through it. Don't let the mixture boil.
6. Remove the curd from the heat and transfer the curd to a bowl. Press plastic wrap on the surface of the lemon curd to keep a skin from forming and chill the curd in the refrigerator. The curd will thicken further as it cools. Covered tightly, it will keep in the refrigerator for a week and in the freezer for 2 months.