Today I'm going to share a recipe for lemon curd or lemon butter. I used to eat this stuff on toast, way back, before the diagnosis. It is also the lemon filling that you use in tarts and lemon meringue pies and works very nicely as the filling for meringue nests (you can buy gluten free ones, be sure to carefully read the packet).
It is basically an egg custard with a lot of lemon added. You could swap the lemon for lime or even orange if you wanted something sweeter. This recipe makes a nice tart curd.
Ingredients:
2 whole eggs plus 2 yolks
3/4 cup caster sugar
80g nutelex or other dairy free margarine
juice and grated zest of 2 lemons (or equivalent quantity of other citrus fruit)
hint: grate the zest coarsely to make it easier to sieve out in the final step.
Method:
Combine eggs, yolks and sugar in a small saucepan and whisk until smooth.
Add rind, juice and nutelex
Place the saucepan over a low heat and stir constantly until the mixture has thickened to the point where it will cover the back of a spoon.
Force lemon mixture through a sieve to remove the rind (leaving the rind in will make it a bit "gritty").
It is ready to use. The curd will thicken more on refrigeration. You can transfer it into sterilised jars and keep it in the fridge.
Use it up within 2 weeks or discard what is left.
Makes about 1 1/2 - 2 cups worth.
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