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Cetona, Province of Siena, Italy
Extra virgin olive oil producer, cook, recipe writer, pop-up restaurant caterer, insiders tours

Monday, 21 February 2011

Lemon curd

Although it's got lots of vitamin C, it's probably very bad for you ... but who cares??  Lemon Curd is the ultimate in nostalgia / comfort food... And right now we have the most unbelievable organic lemons available from our boys in Calabria, so in response to huge demand - let's go for it:

Lemon Curd
zest & juice of 4 lemons
zest & juice of 2 blood oranges
1.5 cups of fine sugar
12 organic egg yolks
1.5 cups of unsalted butter cubed

Make sure you have about an hour available and put on a good CD, it's a long stirring process.

Mix the lemon & orange zests and juice, sugar & egg yolks in a heatproof bowl until well combined.  Stand bowl over pan of simmering water.
Stir continuously with a wooden spoon until the mixture begins to thicken.  DO NOT LET IT BOIL OR IT WILL CURDLE.
Once thick enough to coat the back of the spoon stir another 7-10 minutes, then remove from heat.
Stir in the butter piece by piece. Strain curd with fine strainer into clean bowl or warm sterilized jar.
Cover or seal & store in fridge, will keep for a week or so....think not somehow.  Enjoy on warm buttered (more butter?) toast, yes!

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