Yes, I know that Little Miss Muffet sitting on her tuffet would have been eating cheese curds with her whey. But if I were her I'd prefer my "Lemonade & Lime Curd." That might also have kept the spiders away, who knows?
With the citrus bounty raining down on Piopio's "Community Fruit & Veg Stand" I snagged some lemonades and took them home to Struan Farm. I hadn't really tasted them before and wanted to experiment. Wish I'd taken more to make a lemonade curd, since the juice was beautifully sweet but still quite tangy. Instead I made a quick batch of curd using Annabel Langbein's Free Range Cook recipe and mixing lemonade and lime juice to get to the quantity of juice required. The juice, caster sugar, zest and cubed butter are put in a heat proof bowl on the stove over a pot of boiling water. Once the butter melts the eggs are added and the stirring with a wooden spoon begins. The only thing to remember is not to boil it and keep stirring. Once the curd thickens and coats the spoon the mixture is stained and poured into hot, sterilised jars. It's kept in the fridge so I don't worry too much about whether it seals or not.
One pot is going to the people who I think dropped off the first bag of lemonades (Snow and June was that you?), another to the manager of the Mustard Seed Op Shop who was kind enough to give our Community Fruit & Veg Stand the okay to set up outside. And p.s. I've just bought a dwarf lemonade tree so we can grow our own here at Struan Farm.
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