Homemade lemon curd

I started making lemon curd in 2000. I was living in a gorgeous little cottage around the back of an old 1930's townhouse complex. My little cottage had a small and sweet front garden with the biggest nicest lemon tree ever. It was literally raining lemons in my front yard most every day that I lived there - admittedly a short period of time as I was living with the craziest roommate on earth. But I very swiftly grew to love that tree. And the discovery that I could make homemade lemon curd so tart and fresh and divine, that it resembled the bottled stuff not at all. Sigh.

For Australia Day last week, the local Antipodean social club  -  the Downunder Club of Edmonton - got together for a great barbie bash at a local pub. Complete with a pavlova contest. How could I say no to a pav cookoff? I tell you, I was up at the crack of dawn (well, maybe not the crack of dawn, but easily 6:45) to get my meringue in the oven. Pavs are traditionally made with kiwi and strawberry (or passionfruit) for the fruit topping, but technically any in-season fruit will do. bear in mind though, that the meringue base is pretty sweet, so a tart fruit is the best bet. We're just starting to get Mexican rasperries here, and I do love a good lemon tart with fresh raspberries, so I whipped up a batch of lemon curd to go with the meringue and cream and berries and it sure went down a treat.

Even if you're not making pav, give this lemon curd a go. It makes a great tart filling if you add an extra yolk or two.

• 375 ml fresh lemon juice
• 4 teaspoons finely grated fresh lemon zest
• 3/4 cup sugar
• 4 whole large eggs plus one egg yolk
• 1/4 cup unsalted butter, soft

Beat all ingredients, except butter, together using an immersion blender. Heat over medium heat in a heavy-bottomed saucepan, whisking occasionally. When mixture starts to get hot, whisk in the butter. Continue whisking until mixture thickens significantly to the consitency of warm custard. Remove from heat and strain through a fine mesh seive to remove the larger bits of zest. Chill by pressing cling wrap to the surface to prevent a skin from forming.

Comments

[Fran]

This looks so delicious. Makes me ashamed that I have not taken advantage of having lemon trees. Thanks for the inspiration!

[McAuliflower]

oh, heaven!

I was at a friends the other day and she had out a bowl of lemon curd with slices of ginger shortbread to dunk. It was such a wonderful combination.

thanks for the reminder

[BNA]

I love to make lemon curd, too...really good as a topping for blueberry pancakes.

[MM]

I don't know why but I've always been a little afraid to make lemon curd. I think it's time I face my fear! Never thought of Pavs with lemon curd ... I have to try it!

[vanessa]

Wow, my mouth is watering at the idea of biting down into the curd and the chewy meringue. Beautiful stuff.

[Alysha]

I agree - once you taste homemade, there is no going back.

MM - Don't be intimidated to try it - it's quite easy.

It also freezes very nicely, so you can make a larger batch and keep it on hand.

[Tana]

What if I don't have an immersion blender?

[lyn]

Iguess you could use a regular blender...

[lyn]

Iguess you could use a regular blender...

[Susannah Brown]

Hi - just happened upon your lemon curd recipe - mouth watering - so going to give it a try....
..however real reason i am writing is to ask if you or any Australian friends or contacts have a recipe for Eggless Brownie - it's a boiled fruit cake [without eggs !] that my mum used to make when we lived in Tassie more years ago that I care to remember. but when we came home the recipe came too and Eggless Brownies were part of the fabric of life. Sadly it got lost when I last moved house - and mum is no longer with us. All searching into Aussie cookbooks have drawn a blank. So if you could help - it would be fantastic..i have tried to 'make it up' but not too successfully...

thanks

Susannah.