When life gives you lemons, it’s time to make yourself some lemon curd…
The days are getting longer, but they are still a bit grey and cold. However, it seems we’ve found a way to brighten them, and it comes in a small jar in the preserves aisle – lemon curd. It seems that Mary Berry’s penchant for lemon curd has seen sales rise enormously. And why not? You can use it in cheesecake, on lemon drizzle cake, to add a sugary zing to fresh fruits, to slather on your morning toast – my grandmother used to make lemon curd tarts (and they really were as delicious as they sound).
Perhaps 2014 will see a full revival of this old-fashioned preserve. The Hairy Bikers seem to think so, as do a great many of our TV bakers – odds are it’ll make an appearance on this year’s Bake Off. Here are a few wholesome reasons to eat lemon curd:
• Spread some lemon curd on your toast in the morning and you’re starting your day off with a jam-packed load of vitamin C.
• Lemon juice contains pectin, which studies have shown aids with weight loss. Although there are some fairly decadent ingredients in our lovely lemon curd, it is actually fairly low in fat. So, if one of your New Year’s resolutions is to lose a few pounds, you can still treat yourself to a little lemon curd – just make sure it isn’t as part of a cheesecake!
• You can make it in your own kitchen quite easily. Don that apron, grab yourself some clean jam jars and really brighten up a Sunday by whipping up some lemon curd – just see the recipe below.
10 large free-range egg yolks
400g/14oz caster sugar
4 large lemons, juice only (approximately 200ml/7fl oz)
2 large lemons, grated zest only
175g/6oz unsalted butter, cubed
2 passion fruit
Mix the egg yolks, sugar, lemon juice and lemon zest together in a large pan.
Cook over a low heat, stirring with a wooden spoon, making sure to stir the sides and base of the pan. Cook for 5-7 minutes, or until the mixture coats the back of a spoon.
Remove from the heat and stir in the butter. Pass through a sieve into a large jug. Fill your jam jars with the lemon curd and seal with lids.