Lemon Curd - by Gynelle Alves

Traditionally eaten in a tart, or on hot scones lemon curd is just as marvelous on toast, cream cracker and khari biscuits, in a citrusy trifle in place of custard, whipped with a little cream to fill a pavlova, on crepes, waffles, doughnuts, beaten into a little pot of yoghurt, in spoons, on fingers... Lemon curd is a delight - cheap and eager to please and when put in a jar with a home-made label of love, is a great ‘I thought of you on the weekend’ present to give someone on a bleary Monday morning.

Ingredients:

1 cup butter

1 ½ cup fine granulated sugar

6 large eggs

Juice and finely grated rind of 4-6 lemons

Method:

Melt butter in a double-saucepan over low heat.. (If you don’t have one, a thick bottomed saucepan on an iron girdle works fine) Gradually add sugar and stir until well blended. In a separate bowl, beat the eggs then very slowly pour them into the butter and sugar. With a whisk, gently beat till light, pale and creamy looking, keeping the heat at a steady low. Add your lemon zest now and then very slowly, the lemon juice, whisking all the time. Up the heat a little to a low-medium and whisk while letting it gently cook till thick, coating the back of a spoon or leaving a trail. About twenty minutes. Pour into sterilized air-tight glass jars and cool. Lasts refrigerated for 10 days (If well hidden)

Cheater’s tip: I seriously heart lemon curd with its velvety texture, it’s buttery-sweet-lemony goodness - but sometimes, it just won’t creamy up quick enough for a certain skinny five year old standing there with her empty bowl and spoon and a growing look of dessert desperation in her eyes. That’s when I cheat. Adding about 2-3 tablespoons of flour (corn or super-refined) and then proceeding with a saintly expression. It barely alters the taste though the texture does lose something. If it goes lumpy, don’t despair, a vigorous whisking or quick blend sorts it all out.