I was invited to the lovely little birthday party last night of a really nice American lady I met a few weeks ago, where I happened to meet some seriously cool chicks, including some Brits and even more amazing, a fellow Londoner!
Anyhow, as you know, I’m all about baking so I decided, with the help of one of the best Christmas presents ever – The Hummingbird Bakery Cookbook – (thanks mummy!) to make cupcakes. I chose two varieties but they’ll come later. For one of them, I needed lemon curd. Off I went to Monoprix to stock up on some flour, butter and lemon curd, which I couldn’t it anywhere. Don’t the French eat lemon curd!? As I walked up & down looking at jams and getting flustered, I was overcome by shame and found myself thinking
“You’re not really going to buy lemon curd, are you?!”
Shame Milla, shame!
So I made a detour en route home to stock up on lemons to make what it quite simply the quickest and most delicious lemon curd around. The reality is that like most things, nothing tastes as good as something made fresh and with love.
Grated zest and juice of 2 large juicy lemons
2 large eggs
175 g golden caster sugar
110 g unsalted butter (at room temperature)
- Begin by lightly whisking the eggs in a medium-sized saucepan, then add the rest of the ingredients and place the saucepan over a medium heat.
- Now whisk continuously using a balloon whisk until the mixture thickens – about 7-8 minutes. Next, lower the heat to its minimum setting and let the curd gently simmer for a further minute, continuing to whisk. After that, remove it from the heat.
- Now pour the lemon curd into the hot, sterilised jars, filling them as full as possible and cover straight away. I used a 370 g Bonne Maman jar and the contents fit perfectly.
- It will keep for several weeks, but it must be stored in the fridge.
Tell me that isn’t the easiest thing you’ve ever made. It is so tangy, sweet and beeping delicious, particularly on some toast post-pilates.