By Seren Charrington Hollins
When it comes to using up a glut of eggs there is more that can be done than simply making an omelette. How about luscious lemon curd to spread over your warm croissants in a morning or slather over a nice sponge cake?
Lemon curd is a great way to use up eggs and its one that is surprisingly easy to make. It seems to take longer to squeeze & zest the lemons than it does to make the rest of the curd.
Makes 2 small jam jars
zest and juice of 4 unwaxed lemons
200g caster sugar
100g unsalted butter
3 eggs and 1 egg yolk
Method:
Put the lemon zest and juice, the sugar and the butter, cut into cubes, into a heatproof bowl set over a pan of simmering water, making sure that the bottom of the basin doesn’t touch the water. Stir with a wooden spoon from time to time until the butter has melted.
Mix the eggs and egg yolk lightly with a fork, then stir into the lemon mixture. Let the curd cook, stirring regularly (we don’t want scrambled eggs), for about 10 minutes, until it is thick and custard-like in consistency.
Remove from the heat and stir occasionally as it cools. Pour into sterilised jars and seal tightly. It will keep for a couple of weeks in the refrigerator, although it never lasts that long in my household.
