|100 ml||castor sugar|
|125 ml||fresh lemon juice — strained|
|100 ml||butter — cubed|
|15 ml||lemon rind — finely grated|
Place all the ingredients in a glass bowl. Place the bowl over a saucepan of gently simmering water, making sure that the bowl doesn’t touch the water.
Beat everything together until smooth and the butter has melted. Stir for 10-15 minutes or until the mixture coats the back of a metal spoon. Take care that the mixture doesn’t boil.
Remove from the heat and spoon into a dish to allow to cool. Alternatively, sterilise one or two glass jars with boiling water. Spoon curd into the jars and keep refrigerated until needed.
If you want to use the curd immediately, allow it to cool for at least four hours so that it sets properly.
The curd will keep in the fridge for two to three weeks in an airtight container.
Make a meringue with the egg whites or freeze to make meringues with at a later stage. Previously frozen egg whites beat to a higher volume.
Use the lemon curd as a filling for pancakes, or with fresh berries between two layers of butter cake and dust with icing sugar. Or mix with a tin of granadilla pulp and use as a filling in a cake, meringue, or as a dessert.
Mix some of the lemon curd with Greek yoghurt and spoon into glasses with fruit and nuts as a dessert.
Recipe from Make five, by Heleen Meyer. Photography by Adel Ferreira.