When the first frosts our citrus trees have received the icy cold required to sweeten their fruits. Our lemon tree yielded a whole bucket of lemons with more still on the branches, so it is the perfect time to make this lemon curd, which has an intense tangy flavour with a rich buttery finish. Use it to sandwich macarons, to make citron tarts, fill lemon meringue pies, or simply top your scone, crumpet or breakfast toast.
Above: lemons are in plentiful supply during winter and become sweeter after the first frosts.
Above: clockwise from top left: caster sugar, unsalted butter, lemon juice, eggs, lemon zest.
Use a stick mixer to blend and emulsify the softened butter into the remaining cooked ingredients.
Makes 850g, or 3 small jars
160g lightly beaten eggs at room temperature
240g caster sugar
Finely grated zest of 5 organic unwaxed lemons
160g strained freshly squeezed organic lemon juice
300g unsalted butter, chopped into 1cm cubes and softened
You will need a sugar thermometer, a stick blender and three x 300ml capacity sterilised glass jars.
Mix the egg and sugar well in a heavy based saucepan. Add the lemon zest and juice. Cook over a medium to low heat, stirring constantly, until heated to 85C. Strain the curd into a bowl and discard the zest. Allow to cool to 50C, then add the softened butter. Blend and emulsify with the stick mixer. Decant into the glass jars, close lids and store in refrigerator for up to 2 months. The lemon curd is lovely with scones and cream!