| Lemon or Lime Curd. Easy to make, Lemon Curd is known in New Zealand as 'lemon honey' or 'lemon butter. Lemon curd evokes memories of times gone by when life wasn't so hectic and many homes had fruit trees and grew their own vegetables in 1/4-acre section backyards with a 'use what you've got' and 'she'll be right' approach still evident in Kiwi culture today. Vegetable gardens aren't so common these days, but many homes still have old citrus trees laden with more fruit than a single household can consume that's often shared among neighbors and friends. Years ago, I recall a friend musing that a house with a lemon tree is the sign of a good house. Looking back, I think she meant a lemon tree is reminiscent of generations passed and life centered around the family home across many decades perhaps more than it is today. |
| Lemon curd with Pikelets and Whipped Cream |
Recipe
Utensils
1 Litre microwave safe jug
Grater for zesting
Spatula
Ingredients
(Makes just under 2 cups)
50 grams butter cut into small cubes
1 cup ordinary granulated white sugar
2 eggs
Juice and zest of 2 large lemons or limes, washed - about 75ml of juice
Method
Whisk eggs together in separate bowl until fluffy.
Zest the citrus first taking only the skin color, not the bitter white pith underneath. Then cut the fruit and use citrus juicer to extract juice.
Microwave on high for 20 seconds. Remove and mix with small whisk or fork. Add cubed butter. Return to microwave for further 20 seconds.
Once butter and sugar are melted add egg mixture and whisk (to prevent the egg cooking in the hot sugar and butter mixture). Add zest and remaining juice. Return to microwave for further 20 seconds, whisk again.
As the mixture thickens between bursts a thin white foam starts forming around the edge of the jug. Remove and whisk gently.
Overall, 3-4 20-second microwave bursts work for this recipe, it will depend on the wattage of your microwave. Short bursts are better and keep whisking or stirring the mixture at each step.
Variations and Storage
Swap lemon for lime which still produces a lemony taste with a twist - or use a combination of both if that's what you have! Either way your curd will taste fabulous.Lemon curd can be used by adding a dollop inside muffin batter before cooking and spread as a glaze on top when hot out of the oven, added to cream, spread on hot-buttered toast, or used as a glaze when baking chicken.
Store lemon curd in a clean jar in the fridge for up to 2 weeks.