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Lemon curd by Nikki Legon

Lemon curd by Nikki Legon

Besides making this lovely refreshing dessert, this is a good curd to have in your pantry. Use it to mix through vanilla ice cream, make a lemon meringue pie or fill a sponge cake. An afternoon cup of tea with a digestive covered in butter and lemon curd is a marvellous summer treat.

lemon-curd-france 


Makes 7 jars

6 eggs

6 egg yolks, keep the whites for the meringue topping

300g caster sugar

9 lemons, juice of all and zest of 5

250g unsalted butter

Method


Whisk the eggs and egg yolks in a large heat-proof bowl until well combined. Add the sugar and stir in the lemon zest and juice. Add the butter and set the bowl over a saucepan of very gently simmering water making sure the bowl does not touch the water.

Stir, using a spatula, for about 5 minutes until the butter melts.

Then, using a flat whisk, stir continuously for 10-12 minutes. The lemon curd should be the consistency of custard as it will continue to thicken as it cools.

Pour the hot lemon curd into the sterilised jars.

Cool, then cover with baking parchment and seal with the lid. Keep in the fridge where it will last for about a month.


Individual lemon curd desserts

200ml mascarpone, beaten

400ml lemon curd

6 egg whites, weigh and then use double their weight of sugar

Method

Mix the mascarpone with the lemon curd to give a light creamy mix, place into 6 glasses. Beat the egg whites until they are stiff and slowly add the sugar. Using a piping bag, swirl on top of the lemon cream. If you have a blow torch, use it to brown the top of the meringue. If not, place under the grill or place into a hot oven for 5 minutes (remember to use ovenproof dishes).

 

© Living Magazine - all rights reserved. Published August 2014.