sharing recipes from one generation to the next
It was necessity rather than choice that the recipes my Mum chose to make were based on economy. I have her lemon “butter” recipe and frankly, I believe it probably originated in the depression. It’s a thick sweetened cornflour paste with lemon juice added.
Affluence has given us the opportunity to enjoy butter, eggs and sugar without a second thought for our budget (or our waistline) so today I made lemon butter, or lemon curd as it’s now more commonly called, using some of the lemons off my daughter’s Meyer lemon tree that I featured in my March “In My Kitchen” post.
Lemon curd is quick and simple to make although it does require your undivided attention. Sealed in sterilized jars it will keep for several weeks in the fridge, ready, waiting to be spread on toast for breakfast, dolloped on ice cream and pancakes, or used as a cake or tart filling.
I like sweetened lemon to still have a sharp acidic edge, but if you prefer a sweeter finish, the sugar can be increased up to double the quantity in this recipe. Meyer lemons can be substituted with Lisbon lemons.
To sterilize jars for the curd, put freshly washed jars in preheated oven for 30 minutes at 120C. Boil the lids in water for 5 minutes.
In a medium saucepan whisk the egg and sugar together with a fork.
Add the lemon juice, zest and butter to the pan.
Put the pot over a low heat.
Stir constantly with a wooden spoon until the mixture coats the back of the spoon. There will be a distinct track from your finger if you wipe it across the back of the spoon.
Pour into hot sterilized jars and seal immediately.
Cool, then refrigerate
Makes 500mls of luscious curds.