Lovely, luscious lemon curd. Two jars of pure sunshine. I’d never realised, until recently, how easy lemon curd is to make. It took 7 eggs – two whole and 5 yolks. The whites are going into a meringue tomorrow (using new Sultane piping nozzle for the first time!!!).
Want the recipe?
Juice of 3 lemons (organic, well-washed)
The zest of 1 lemon
5 egg yolks (buy free range, let’s try for happy chickens)
2 whole eggs
110g caster sugar
60g butter (Irish butter, mmmmm)
Over a Bain Marie, dissolve the sugar into the lemon juice.
Add the egg, stirring continuously.
Keep stirring and occasionally beating for about 15 minutes; the mixture will have thickened as the eggs have cooked.
Take it off the heat and stir in the butter.
Sieve into a jug. Cover with clingfilm – ensure that the clingfilm lies on the surface of the lemon curd to prevent it from forming a skin).
Sterilise your jars – wash in hot, soapy water and place in an oven, approx. 160°C for 15 mins.
Let the jars and the lemon curd cool then pour the mixture into the jars and pop into the fridge until you’re ready to eat.
You can use the lemon curd on toast, on bread and butter, in buttercream, in Victoria Sponge batters and probably loads of other things, too. You will have to use it within a week or so as there are no preservatives. Shouldn’t be too difficult, this lemon curd is tangy, lemony, smooth, buttery and sweet. And ever so delicious.
I also made a batch of choc chip cookies.The recipe is on the blog somewhere – use Search to find it. These really are tasty. Not just sweet and chewy. Proper tasty. Nuts and chocolate chunks with vanilla and proper good Irish butter.
Made a pair of bootees to match a recent baby bonnet. Crocodile stitch bootee tops with cotton daisies and leaves. Love making these.
The weather is turning very cold – I think the word from Met Eirann is that the Beast from the East is going to huff and puff and try to blow our house down. Hope not – we’ve got things going on. We’re having a kitchen fitted to replace the shabby and worn units that have been in the house for about 50 years… More upheaval. Moving the cooker from one side of the kitchen to the other so need to get an electrician in to hardwire in a cooker socket (going to get a range cooker as well, ooh lal la!). And more joy – going to replace the slimline dishwasher with a full size one! there’s still lots to do before we can arrange for the kitchen units to be fitted; painting, plastering, hacking off the old units and ripping up the very old layers (yes, plural) of lino. There’ll be plenty of mess but you can’t make an omelette without breaking a few eggs and I know plenty about that!
A sweet Illustrator tutorial on You Tube caught my eye this morning Nobu art brush – follow the link if you’d like to have a go. Basically, you create a brush in Illustrator to make little squiggly dashes, curls and flourishes using a letterform as a template. I modded mine slightly by setting the letterform to an outline and stroking it to give it definition. It lends itself to lots of different applications.
Tomorrow have a few cookery bakes to tackle. A spherical cake, covered in fondant icing with piped royal icing for decoration and little meringues using a Sultane nozzle. The cake will have a layer of buttercream icing with blackberry and raspberry fruit goo swished through it to give a raspberry ripple effect (fruit goo: fruit and sugar in a pan with a little water and simmered to reduce the mixture until thick and pureed – also made today).
Am ready to put my feet up with a good cup of tea after all the kitchen work – I say work but it was fun.
Have a great weekend!