Lemon Curd - by Russell Brown of Sienna (From Dorset Echo)

Lemon Curd - by Russell Brown of Sienna

11:07am Thursday 28th January 2010 in

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Winter really is the time for citrus fruit. They may be available all year round, but it is now that they are at their best. Christmas brings clementines and satsumas, February is when Seville oranges appear for marmalade and lemons tend to be thin-skinned and juicy at this time of year.

We serve petits fours with coffee at Sienna; usually something biscuity, one of my handmade chocolates and a mini glazed lemon curd tart, and it’s this last one that people comment on if it’s missing!

Lemon curd is versatile and easy. Spread on crusty bread, or as a tart filling or the base for a mousse, it’s a great item to have in the fridge.

Ingredients:

Juice and zest of 3 lemons

250g unsalted butter

230g caster sugar

4 large whole eggs

Citric acid to taste

Method: You need a heat-proof bowl to fit over a sauce pan to create a bain-marie. Grate the zest from the lemons directly into the bowl, so that you catch as much of the oil that sprays as possible. Roll the zested lemons firmly on a hard surface to make juicing easier, and then juice the lemons into the bowl. Don’t worry about the pips at this stage. Use some of the butter to dab any remaining zest from the face of the grater and add to the bowl with the sugar. Place over a saucepan of simmering water and stir until melted and combined. Crack the eggs into a jug and whisk well. Gently whisk the eggs into the lemon mix and stir constantly until the curd thickens. Checking that the temperature reaches 79ºC for a minimum of 15 seconds will ensure that the eggs are pasteurised. Check for flavour and adjust it with a pinch of citric acid if required.

Pass the lemon curd through a fine sieve into a bowl set over ice. Cover the surface with cling film to stop a skin forming. The curd can be stored in a clean plastic container or in sterilised glass jars and is best kept in the fridge.