Lemons are such a versatile fruit. They can be used for cleaning, personal care, and savoury food. (Think lemon pie, and lemon chicken.) Because lemons are so useful, I stock up whenever they are advertised as a special. The secret to keeping them fresh for weeks is to refrigerate them in a zip-lock bag.
I wanted to make lemon curd to spread on the Irish soda bread that I had baked for “Afternoon Tea”, so was glad to have had some lemons on hand.
To prepare lemon curd, I pulled a few tools out of the gadget drawer:
a citrus juicer
an egg separator
and a wire whisk
With the rasp, grate the yellow part of the rind from 2 lemons into a small saucepan. The white part of the rind is bitter so avoid grating into it.
Next, cut the lemons in half. Using the citrus juicer squeeze out enough juice to measure 1/4 cup. Remove any pits before adding the juice to the saucepan.
Stir in 5 tablespoons sugar and a pinch of salt.
Next separate 3 egg yolks from their whites. The egg separator gadget makes this very easy. I prefer to do this one egg at time into a small bowl, because I want to remove those squiggly white things that are attached to the yolks. Add the yolks to the juice mixture.
Finally, add 4 tablespoons of butter to the saucepan. Place the saucepan over a low heat and use the whisk to stir constantly until the mixture thickens, about 12 minutes. Pour the mixture into a glass container. Allow to cool to room temperature before storing in the fridge.
This recipe makes about one cup of tangy lemon curd and will keep nicely for two weeks in the fridge. That is, if there is any left!