LEMON OR LIME CURD
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.
MAKE YOUR OWN