Quick and Easy: Ready in 30
Make her tangy and sweet, but not too sweet, and lemon…make her Lemon. Mmmmmmm.
But , to my taste, the curd in many lemon tarts is too sweet and just not sour enough to tickle my Piquant Button. Ooooo yeh. …I like it Zesty.
If anyone ever asked me, I would advise, that for almost any lemon curd recipe one may HALVE the sugar and perhaps up the zest.
In fact, this also applies to baked recipes that are more than a decade or so old. For many many years, I have been reducing the sugar in cakes and biscuit recipes by a third to a half and I kid you not, there is often very little alchemic effect.*
In fact, once I heard a conspiracy about the amount of sugar in cake and biscuits. Something about Post Depression Era Australia and the Country Women’s Association. My Conspirator said that the CWA was encouraged to help stimulate our primary industries such as sugar by upping and promoting the sugar content in all the recipes.
But whether this is true or not, it is true in my experience that most dessert recipes do over-do the sweet thang.
So here is a tangy little recipe for Lemon Curd that’s prepped in 10 and set in 20. And yes, it’s Zesty. Stick it in a pie base or serve in parfait glasses or ramekins and lick your spoon clean. 🙂
- 3/4 cup lemon juice
- Zest of 2 small lemons,
- 1/2 cup caster sugar, or any finely ground sugar
- 4 eggs
- 80g butter, finely chopped
- 1/2 tsp of both cinnamon and nutmeg
Mix zest, juice, sugar, spices and butter in a bowl**. Place the bowl of a Saucepan of gently simmering water ensuring the bowl does not touch the water. Stir until the butter has dissolved. Whisk the eggs in another bowl, and add to the Lemon/ butter mix. Stir constantly over the heat with a wooden spoon until it thickens enough to coat the spoon. Remove from the heat. Cool slightly and spoon into parfait glasses (or pastry cases if you please). I served mine with berries and Raw Chocolate drizzled on top.
Refridgerate. Devour. Enjoy.
*Sugar also contributes to a more moist texture in cakes. To cut a lot of sugar, one may omit an egg white – which dries the cake – or to add an egg yolk.
** I based my recipe on the curd in Kate McGhie’s ‘Little Lemon Tarts’
Other articles on this topic: http://www.thekitchn.com/how-can-i-reduce-the-sugar-in-135433