Wish I could blame my late entry on the hens who lay the eggs, but I'd be fibbing, as I do not have the luxury of having my own chickens!
Life's just been a tad challenging here in SA, as we were expecting rioting on Monday after one of the radical political parties announced protests that would bring the country 'to a standstill'.
Everyone made sure their pantries were stocked, and freezers filled, as a previous event like this led to rioting that turned into looting and property damage which forced every business to close down for a good couple of days.
I bought everything, and had the eggs for this week's Qurator's: Hive Top Chef! | Egg Yolk, but I wanted to make Lemon Curd, and forgot to buy Lemons; no Lemon tree either!
All was calm on Monday, and again yesterday, which was Human Rights Day here in SA - but again a pleasant surprise, no rioting!
We ventured out today, and I managed to apply for my passport renewal AND bought the much-wanted Lemons.
That was a long excuse explanation for being late, but here goes.
The Egg Yolk
There, of course, are many uses for egg yolks - Mayonnaise, Hollandaise sauce, Pastry, and...and...and...the list goes on.
However, having a sweet tooth, I was contemplating making a decadent Creme Brulee, or little Custard Tarts, but opted for my absolute favourite; a rich and creamy Lemon Curd.
This recipe makes 5 bottles so can be shared with friends, or kept in the refrigerator for a good couple of weeks. It's delicious on sourdough bread, as a filling for pastries, a topping for crumpets, as a filling for sponge cake, and whatever your heart desires.
Only Four Ingredients!
Salted Butter, Lemons, White Sugar, and the star of the show: Egg Yolks
Having an egg separator really works well, no popping of the yolks and mixing with the whites; the latter can in turn be used to make meringues, so there's no wastage.
Lemon Curd
Before I start, I have to tell you that it is better to make your Lemon Curd in a double boiler, as it can easily burn. I however use a heavy-based pot, and as soon as the curd starts bubbling, I place it in a bowl of cold water to cool the base of the pot down.
The secret to a smooth and creamy Lemon Curd of course is whisking it continuously with a good whisk.
The Recipe
- 500 gram Salted Butter, cubed
- 500 grams white Sugar
- Juice of 3 large or 4 medium Lemons
- Rind of 2 Lemons
- 5 Egg Yolks
Note: if you prefer a slightly thicker Lemon Curd, you can add 1 egg white to the mixture.
Place all ingredients into a double boiler (or if you're brave, and careful, use a good heavy-based pot)
Place on medium heat and whisk continuously, till the mixture just starts to bubble. Remove from the stove immediately.
Pour into sterilized bottles, and cover with a thin food cover till totally cool, before sealing. Place in refrigerator to firm up before using.
Store in refrigerator for up to two weeks. It also makes a nice little impromptu gift for a friend.
Original Content by @lizelle
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