It seems to me like everyone needs a holiday. Somewhere hot, where you can lie around recharging you batteries after the hectic Christmas period. Where ‘detoxing’ from the over processed food that’s prevalent in the UK involves nothing more than gorging yourself on local tropical fruit and freshly caught, beach BBQ-grilled fish.
If you have this planned, or are reading this from your Hawaiian hotel room, you’re a lot luckier than I am right now. I can’t complain too much as there is talk of a few holidays coming up, but I do find myself daydreaming about running away to Hawaii and setting up a beach bar (I’m pretty sure I could live without my weekly trips to Zara… actually maybe not).
Until I finally snap, pack up my bikinis and book a flight, this tangy curd will have to do as a sunshine substitute.
Truthfully, I have never been much of a lemon curd fan, my only memories of it as a child are of sickly sweet lemon squash flavoured gel spread thickly between bleach white bread, which is why as an adult I don’t think I have ever bought it.
from The Sunday Morning Herald
(makes one jar)
4 egg yolks
2/3 cup castor sugar
60g unsalted butter
2 tsp grated lemon zest
100ml lemon juice
Whisk egg yolks and sugar until well combined but not frothy.
Tip into a heavy-based non-reactive saucepan and add butter, zest and juice. Stirring constantly, bring to simmering point over a medium-high heat (about five minutes). As soon as bubbles appear, remove from heat, still stirring. Allow to cool.
Transfer to sterilised jars and seal.