First off “Curd” is a gross word but this lemony spread is anything but. Simultaneously smooth and tart and deceptively easy to make, it is great spread on toast, dipped with breadsticks, as a filling for cake, smothered on a summer pavlova or dolloped onto yoghurt and makes a lovely home made gift. If that’s not enough it’s cheap to make and can be made organically for little cost. It will last up to three weeks in the fridge although I’ve never known it to hang around that long. My recipe is based on the gorgeous Rachel Khoo’s. She says no need to sieve but I would or it can be a bit grainy.
Makes about 2 regular jam jars
– Use organic unwaxed lemons as you are using the rind so don’t want any pesticide nonsense getting in your hot bod –
4 Lemons – Juice and zest (125ml)
1. Put all ingredients APART from the butter into a largeish saucepan on med-high heat
2. Whisk thoroughly until sugar is dissolved, the ingredients will become thicker and more opaque
3. When gloopy bubbles appear take off the heat and mix in the butter
4. Sieve your creation to get rid of the grated zest
5. Pour into your jars and set in the fridge (about 2+ hours)
Also try raspberry curd or make from lime or grapefruit.