We have had the most beautiful ‘crop’ of lemons this year, even some very very strangely shaped ones with tons of juice. This is our wonderful gardener, Cuthbert, holding a massive bowl of them.
I am VERY fond of good lemon curd – have been known to eat a jar in one sitting, so Wander made some. This is his recipe (and he even managed to keep some aside for our guests!)
Schoone Oordt Lemon Curd
310 g Butter
270 g Sugar
280 ml Lemon Juice
250 g Egg yolks (15 egg yolks)
Add the sugar, lemon juice and the butter together in a pot and bring to a boil.
Whisk the yolks together until smooth. (About 2 minutes)
Temper the egg mixture until it has reached the same temperature as the lemon juice mix. This is done by adding some of the hot lemon juice into the egg mixture whilst whisking.
Then add the egg mixture into the lemon juice mixture while whisking. Stir the mix until it starts to thicken.
Remove from the pot and pour into sterilized jars and seal whilst still warm.
Keep in the fridge.
Remember that it freezes well and there are pots of it on our breakfast buffet (along with Wander’s amazing freshly-baked muffins or scones)