NZ Gardener - Gifts from the Gardens - - Preserves -

Le­mon curd is an es­sen­tial in­gre­di­ent for le­mon meringue pie and le­mon tarts, but it’s also great spread onto French-style crepes. It’s tra­di­tion­ally made in a dou­ble boiler but you can use a mi­crowave if you’re in a hurry. It takes 10 min­utes.

Dur­ing pas­sion­fruit sea­son, you can also use this recipe to make pas­sion­fruit curd by re­plac­ing one of the lemons with ¼ cup pas­sion­fruit pulp. Or use limes in place of lemons and make lime curd.

In­gre­di­ents: • 4 eggs • 1½ cups white sugar • 100g but­ter, cut into small pieces • zest and juice of 2 lemons

Place the eggs and sugar in a large mi­crowave-proof bowl or jug. Whisk un­til well com­bined. Add the but­ter, le­mon juice and grated zest. Cook in your mi­crowave on high for 8-10 min­utes, stir­ring ev­ery minute un­til the mix­ture is smooth, thick and creamy. Cool for 5 min­utes then pour into clean jars.

Store in the fridge for up to a fort­night.

For an al­ter­na­tive method, place the sugar, but­ter, le­mon zest and juice in a dou­ble boiler and heat un­til the but­ter has melted. Whisk the eggs in a sep­a­rate bowl then stir in. Cook over a gen­tle heat, stir­ring con­stantly with a wooden spoon, un­til the mix­ture thick­ens, about 3-5 min­utes. Pour into clean jars.


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