Despite the lack of recent posts, I have been baking and cooking as usual.I made a Number One first birthday cake with chocolate buttercream for my friend´s daughter but my husband said it looked like a certain part of the male anatomy so didn´t post it as it wasn´t my best cake. However, it tasted good and my friend´s nephew declared it the best cake he´d eaten, which was very sweet of him!
Anyway, after Pancake Day I had quite a few lemons which needed using up and as I haven´t tried my hand at many preserves,I decided to make a British classic, lemon curd. Lemon curd is great on toast for breakfast or as a snack and is a great filling for desserts and cakes. I´ll be making some cakes using the lemon curd I made. I´ve made lemon curd a couple of times and usually I make it using a bain marie method, which does take quite awhile so I decided to adopt Ruth from The Pink Whisk´s method, and is a much quicker method, great if you´re a busy mother!!This recipe is a bit of a mish-mash of The Pink Whisk´s recipe and a recipe from The Dairy Book of Home Cookery:
Juice of 3 lemons and zest of 2 of the lemons
3 eggs plus 1 extra egg yolk,beaten
1. Grate and squeeze the juice out of the lemons.
2. Place juice and zest in a pan with the butter and sugar and heat until the sugar has dissolved and the butter has melted.
3. Add this mixture to the eggs gradually,stirring after each addition.
4. Pour back into the pan and place on medium heat again.
5.Heat the lemon curd while stirring continuously until lemon curd thickens.
6. When lemon curd coats the back of wooden spoon,it is thick enough so it is ready,place in jars and leave to cool. As it cools, it will also appear to thicken up even more.