29 November 2013

Lemon Curd

This is a recipe given to me by my mum, mamma Smeeeff is total domestic goddess and when I had to stop eating wheat she manage to bust out a total wheat free Christmas dinner - hero. So here's the pro's dairy free lemon curd. Here's what you need:
  • 4 unwaxed lemons (juice and zest)
  • 200g sugar
  • 100g Vitalite
  • 3 eggs
  • 1 egg yolk
This recipe only makes around two jars but they are two jars of heaven! Lemon curd is one of those things that I could (and often do) just eat from the jar with a spoon... dangerous. So here's how you make these jars of deliciousness. Start by zesting the lemons, if you don't have a zester just use a cheese grater, you know that side of the grater that you have no idea what you'd use it for? It's that one you need here! And a good way to get the most juice out of your lemon is to roll it on the side, then slice it in half and jam a fork in each half as you squeeze the juice out. 

So put all the zest and juice into a mixing bowl with the sugar and Vitalite and put the bowl on top of a saucepan with boiling water. Stir this mixture until the butter has melted, in a separate bowl whisk the eggs with the extra egg yolk and add this into the lemony mix and whisk gently. Leave to cook and thicken for 10-15 minutes, stirring occasionally, you'll know it's ready when it's thick enough to leave a thick coat on the back of the spoon.

Take the mixing bowl off the hot water and set it aside to cool, then you just need to pour it into two sterilized jars, seal it and store it in the fridge until you can't handle it any more and decide to scoff it! It'll go really well on top of some toast, I'll be sharing a great recipe for spelt bread in the next few days and these two go together perfectly!
If you've never sterilized a jar it's a doddle, just wash them in warm soapy water and put the jars and the lids upside down on a baking tray and leave them in the oven at 160C until they are dry, them boom! Sterile.

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