Lemon Curd

    The motivation:

       So after making the peanut butter icecream, i had a whole wackload of egg yolks left.

       It was on with the thinking cap, and I remembered my gran makes kickass lemon curd.

       So its on the phone, get yhe recipe, multiply it out and make a large amount of lemony goodness.

    The recipe:

          12 egg yolks

          500ml sugar

          160ml lemon juice

           250g butter

       *The proper way to make this is to mix your yolks, juice and sugar together until dissolved,

         then place in double boiler and stir until thickened, before adding your butter (cut into small blocks)

         a little at a time, making sure its almost emulsified before adding more. Takes about thirty minutes to make.

       *My way (aka the cocky bastards way):

          Mix the juice, yolks and sugar together in a metal mixing bowl.

          Place the bowl directly over a low gas flame, and cook, stirring constantly (if its too hot or you dont stir, its

          scrambled egg time)

          Once its very thick, remove from heat and slowly whisk inthe melted butter, kinda like making a hot mayonaisse.

          I normally squeeze my curd through a piece of muttoncloth (makes it smoother) before bottling & chilling.

Possible uses:

Makes a awesome pancake filling, as well as spooned into baked mini pastry cases. Also good on toast, or

  By the spoonful straight out the bottle.

Enjoy

Kitchendog