One of the most common fruit trees to be found in suburban gardens is the Lemon or lime tree, and at this time of year a well-tended tree can bear a stunning harvest.
However, as this is one of those fruits that you are not likely to eat right off the tree, some or most of the fruit may go to waste unless you are smart about making hay while the sun shines.
This easy recipe will take less than 20 minutes to prepare and uses ingredients you probably already have in your kitchen.
Lemon curd gained popularity in the 19th Century as an alternative to jam and, while it is not as popular today, it remains a fantastic topping for cakes and scones, and can even be a delicious spread over toast or mixed into cheese cakes.
This recipe is simple to make and can be frozen for up to a year.
You can also replace the lemons with limes if that’s what you have around the house or garden.
125g unsalted butter
3 large eggs
1 large egg yolk
250g castor sugar
- Finely grate rind of all three lemons
- Squeeze about 125ml of juice from lemons (tip: leave lemons in boiling water for a few minutes and then kneed them before juicing them to get the most juice out of your lemons)
- Combine lemon rind, juice, castor sugar, eggs and egg yolk in a large bowl and beat together with a whisk
- In a second glass bowl melt butter in the microwave for 1 minute on high
- Add lemon and egg mixture to butter and stir until combined
- Place mixture in microwave on high for 2 minutes and 30 seconds, then stir
- Microwave for 2 minutes and 30 seconds twice more stirring in between
By the end of this cycle the mixture should be thick enough to coat the back of a wooden spoon.
Pour into a 500ml sterilised jar and refrigerate overnight.
The curd will keep in the fridge for about two weeks.
Words and photos: Leanne Parker