Monday, October 6, 2008

Lemon Curd

And with all those left over egg yolks, I had to find a recipe to use them up. I didn't feel like making hollandaise or aioli. After the hammering my arteries have taken from that Devil's Food White-Out Cake and all that junk food on Sunday, I thought I had best stay away from butter and oil. However, my daughter loves Lemon Curd (or Lemon Honey), especially on toast in the morning, so after a quick Google perusal, I found an easy recipe on the Australian Cuisine site.

I made this in about 10 minutes literally. It was very easy. The most time consuming part was making the lemon zest!! It only made one jar, but has a yummy tart flavour which I prefer to anything too sweet. Mmmmm, breakfast with homemade wholegrain bread, toasted just enough with lashings of melted butter and lemon curd.....Okay, okay, so maybe this isn't such a healthy choice after all!!

I settled for scones and lemon curd for afternoon tea. Used my new book "Ladies, A Plate please" which had an interesting variation of using cream instead of butter. Much easier than rubbing all that butter into the flour. Would definitely make both the scones and the lemon curd again.


Little Miss Flossy said...

Gorgeous bright colour, I love lemon curd although I usually cheat and buy Auntie Von's stuff from Gisborne. BTW are you around in Jan? Fancy some visitors?

Deb said...

Yes, absolutely, to the visitors. That would be fantastic. Email me.

The bright yellow is from the free range eggs. They are good girls, those hens!

PS, pity the feijoas aren't in season then :-)

Deborah said...

Lemon curd is one of my favorite things ever! I wish I would have had some with some of your scones for breakfast this morning!