Opening my Nigel Slater Kitchen Diaries II to the April chapter, which Downunder is seasonally appropriate in October, I became hungry for lemon curd. He extols its virtues for two whole pages. I’ve used many lemon curd recipes over the years, but I think I like this one best, here’s a little of what he had to say:
“If there was ever a moment to spend money on fine ingredients, then this is it. The most fragrant lemons, the sweetest farmhouse butter and the freshest organic eggs that will make a preserve that is head and shoulders above ones made with lesser ingredients.
“Most lemon curd recipes instruct you to stir the mixture with a wooden spoon. I find that stirring gently with a whisk introduces just a little more lightness into the curd, making it slightly less solid and more wobbly.”
Lemon curd
Makes 2 small jam jars
The finely grated zest and juice of 4 unwaxed lemons
200g caster sugar
100g butter, cut into cubes
3 eggs plus 1 egg yolk
1. Put the lemon zest and juice, sugar and butter into a heatproof bowl and set over a pan of simmering water, making sure that the bottom of the bowl doesn't touch the water. Stir with a whisk from time to time until the butter has melted.
2. Mix the eggs lightly with a fork, then stir them into the lemon mixture. Let the curd cook, stirring regularly,
for about 10 minutes, until it is thick and custard-like. It should feel heavy on the whisk.
3. Remove from the heat and stir occasionally as it cools. Pour into spotlessly clean jars and seal. It will keep for a couple of weeks in the fridge.
Extracted from Nigel Slater, Kitchen Diaries II (RRP $59.99 Fourth Estate) Available in bookstores now.
