I've been able to score a great stash of lovely, juicy, organic lemons from friends. What to do with them?
First, take some pics:
Second, make some lemon curd:
Lemon curd is really easy to make. Put the juice of six lemons (about 1 1/4 cups), with zest of one lemon, 1 1/2 cups caster sugar, and 220 grams of butter into a double boiler over medium heat. (Note to chef: do not let the mixture boil at any point. If you're using a bowl over a pot of water, don't let the water touch the bottom of the bowl, it will get too hot.) Once butter is melted, add six beaten eggs and stir for 3-5 minutes until thickened.
This is a basic recipe, they vary with respect to using whole eggs or a combination of egg yolks and whole eggs. Once ready, pour the mixture into sterilized jars, seal, and refridgerate when cool. It will keep in the fridge for several weeks, even when opened. Use for lemon tarts, mix with yogurt, or make Lemon Curd Cake, which is what I plan to do this weekend. Enjoy!
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