Lemon Curd

I love lemons! When life gives you lemons, make lemon curd. It's citrusy, sharp and tangy. I love how lemon curd balance the sweetness from most desserts, refreshing and awakening the taste buds.

100g caster sugar

125ml lemon juice (about 3 lemons)

150ml whipping cream

5 large eggs

a pinch of salt

1a. Beat the sugar, lemon juice, eggs and salt together in a metal bowl.

1b. Pour the whipping cream into the mixture and mix well. 

2. Place the metal bowl over a pot of simmering water and beating continuously till the texture of the mixture thickens. Bubbles will appear and then disappear. When the mixture thickens, take the bowl off the heat and continue stirring for a minute more before placing a cling foil over the top and fridge overnight before use.

3. You must stir continuously or the lemon curd will be grainy. You can pour the ready curd through a sift to make the mixture smoother.

There, homemade lemon curd which can be kept in the fridge for a few weeks, but it runs out real fast because it is so tasty and versatile.