Lasting Lemons

While I am definately looking forward to sunshine, fresh berries and days on the beach, the one thing from winter I will miss are the beautiful citrus fruits. Limes aren’t as juicy, lemons aren’t as sweet and grapefruits are so much more bitter in the middle of july. Which is mostly okay, I’ll happily take beaches and peaches, but of course I say that now and in a few months I’ll be waxing poetic about the beauty of key limes.

Which is all to say that in preparation for my citrus withdrawal symptoms I made lemon curd this week.

I love lemon curd.

Spread on toast in the morning? Iced onto cakes? Sandwiched inside a fresh scone? Check, check and check.

Lemon curd is also one of those things thats incredibly simple to make and yet costs an absolute fortune to buy in shops. So save yourself some money and make it at home. It only takes a few ingredients and 20 minutes (seriously, thats a generous estimate, it takes me 10 minutes!) and it also makes an amazing hostess gift.

Lemon Curd

(adapted from the Tartine Bakery Cookbook)

1/2 cup Lemon Juice

5 Egg Yolks

1/4 cup Sugar

1 cup Butter, softened.

Mix together the yolks and the sugar.

Add in the lemon juice and pour it into a pot and cook at a medium heat, stirring constantly until it comes to a boil.

Strain it into a bowl.

Stir in the butter, piece by piece, into the curd until it is all emulsified in.

Pour it into a sterilized jar and seal, or it will last for up to 2 weeks in your fridge!