Smooth, velvety and eggy

If life gives you lemons, make lemon curd.
A delicious way to use surplus lemons, it’s also great for using up egg yolks left over from making meringues and pavlovas. Here are a couple of options (see also a third method on the following page).

Microwave lemon curd – Ingredients

1 cup granulated sugar
3 eggs (yolks and whites)
1 cup fresh lemon juice (about 4-5 lemons)
Zest of 3 lemons
1/2 cup unsalted butter, melted

METHOD

1. In a large microwave-safe bowl, whisk together the sugar and eggs until smooth and thoroughly combined. Whisk in lemon juice, lemon zest, and melted butter.
2. Cook in the microwave on full power for one minute intervals, stirring after each minute. This process will take about 3-5 minutes depending on the strength of your microwave. You will know the lemon curd is done cooking when it coats the back of a metal spoon.
3. Remove from the microwave, push through a fine, mesh sieve and pour into a sterile jar or container.
4. Once the curd has cooled to room temperature, cover it with a lid and store it in the refrigerator for about 2 weeks. The curd will thicken as it cools.

Chelsea Recipe – Ingredients

2 eggs, plus 2 egg yolks
3/4 cup (165g) caster sugar
1/3 cup (80g) chilled unsalted butter
Zest and juice of 2 lemons

METHOD – serves 10

1. Whisk whole eggs, yolks and caster sugar in a saucepan until smooth, then place pan over a low heat.
2. Add the butter, lemon zest and juice, and whisk continuously until thickened.
3. Strain through a sieve into a sterilised jar. Keeps, covered, in the fridge for up to 2 weeks.