Mechanic Man is going to do well this Christmas, chocolate dipped candied orange peel AND lemon curd. He likes citrussy things almost as much as he likes honey (he’s getting honey too). The Wee Man and I have already made our trip to our local honey farm near Berwick to buy him some for Christmas. We had to taste all the honeys several times each before we could choose the best one.
I just made the pine cone elf for the Wee Man – he collects pine cones and I collected that special one for him in Australia.
I have been making lemon curd since I was a kid. I first made it at Middle School and haven’t been able to eat “shop” lemon curd since. I always use the recipe from my Mum’s 1966 Good Housekeeping recipe book.
Lemon curd is ridiculously easy to make. There’s only four ingredients. This quantity makes three good-sized jars (we’re keeping all three)! Our jars are in the fridge but are not be be consumed until Christmas (unless I make a lemon curd Swiss roll). If you are willing/able to share yours – a jar would make a much appreciated gift for the lemon lover in your life. Luckily I get to give mine away and still keep them!
- 4 free range eggs (beaten)
- 4 un-waxed lemons (zest and juice).
- 1 lb (450g) granulated sugar
- 4 oz (110g) butter
- Place all the ingredients in a double boiler (or a decent-sized bowl over a pan of simmering water). The bowl should not touch the bottom of the pan but should rest in the water.
- Stir the ingredients until thickened (it takes a while, but you needn’t stir the whole time).
- Sieve into sterilized jam jars, keep in the fridge when cool and consume within one month.
You can use lemon curd to make jam tarts (heaven) or as a filling for lemon cakes. It’s wonderful on toast or on crepes, crumpets or pancakes. Mechanic Man likes his on French toast (yuk) it’s a weird North American thing – we Brits of course treat our eggs as savoury and put ketchup on our French toast!