Lemon Curd (Suurlemoensmeer)
This creamy lemon spread will add a soft citrus-zing to cakes, shortbread, scones, pancakes, meringue: the list goes on and on. It is especially good (well, good in a naughty way) when combined with whipped cream to fill tartlets.
As with all classics, there are many ways to made lemon curd. This recipe is our favourite.
Makes three cups (about two 375 gram jam bottles)
- 90 gram butter
- 1 2/3 cups (350 gram) castor sugar
- 3 large or 4 small eggs
- 1/2 cup strained lemon juice (we used the juice of 4 smallish lemons)
- Lemon zest of 3 lemons, finely chopped (only the yellow part of the zest, not the white, bitter part)
- In a large bowl, beat the butter and sugar with an electric mixer for about two minutes.
- Slowly add the eggs and beat for a minute.
- Add and mix in the lemon juice. This will cause the mixture to curdle, but it will smooth out again while it cooks.
- Place a stainless steel or Pyrex bowl over a saucepan of simmering water. Pour mixture into the bowl and cook over low heat while stirring constantly. Take care not to let it boil.
- After between 15 and 20 minutes the mixture will have a smooth texture and will start to thicken. It is ready when the curd sticks to the back of your stirring spoon. (If you’re lucky enough to have a cooking thermometer: the curd is ready when the temperature reaches 170°F.)
- Remove the curd from the heat. Pour into sterilized bottles seal immediately. The curd will thicken further as it cools.
The idea to cream the butter, sugar and eggs in a electric mixer is from http://www.finecooking.com/recipes/lemon_curd.aspx