Ben and I are lucky enough to have a mature lemon tree growing in our garden in the beautiful Wairarapa. We wanted to make use of the home grown fruit so decided to reinvigorate one of my Mum's recipes: Lemon Curd.
The original recipe was for a small quantity to make a Lemon Walnut Roulade. I just quadrupled the quantities to make a huge batch!
Here's the recipe I used and some pretty pictures along the way! It's not a step-by-step photographic guide, but a bit of fun.
I love making the best of local, seasonal produce. It tastes amazing and is so much better for you than processed food. Plus buying local supports the community and just feels good!
4 teaspoons grated lemon rind
1 cup lemon juice
2 cups caster sugar
8 eggs, lightly beaten
Place rind, juice, butter, sugar and eggs in a pan. Stir over low heat until butter is melted and mixture thickens.
Strain the curd.
Cover and refrigerate for 30 minutes.
Sterilize glass jars (here are some methods from my favourite food website).
Pour into sterilized jars and enjoy regularly on toast!
Lots of love, Sarah x