Zesty Spring Lemon Curd
So yes there is a lot of sugar and butter in this, relative to my other recipes. BUT remember you only eat a little at a time, not the whole lot in one go. You can use xylitol if you prefer, and (I haven’t tried this yet) coconut oil or vegan butter instead.
- 90g unsalted butter (preferably organic)
- 150g caster sugar, or xylitol—adjust to taste
- Zest and juice of 3 lemons and 1 lime. Use unwaxed if you can. Wash before zesting.
- 4 eggs—whisked & strained through a sieve
- 2 tsp good quality vanilla extract
- 2 cinnamon stick
- 1 star anise
- A little grated nutmeg
Eat this with toast, hot cross buns, yoghurt, granola, bananas, on crackers, in a tart or other puddings …..
- Half fill a medium saucepan with water & find a large bowl that will fit nicely over the top. Start to heat on a medium setting.
- Add all the ingredients and stir well.
- When the water in in the saucepan starts to simmer reduce the heat until it is barely simmering. If you heat the mix too much the eggs will start to scramble
- I like my curd really fresh & zingy, not too sweet. Adjust the sugar / xylitol to your preference.
- This will take a little time—depending on how thick you like you curd. It will thicken more on cooling. Potter about whilst you make this, but keep coming back to stir regularly.
- When it has reached the desired thickness allow it to cool before removing the spices. Then decant into glass jars with good fitting lids.
- Will store in the fridge for a couple of weeks.
- Freezes surprisingly well too.
2 jam jars
about an hour
Anytime – but particularly the Spring
Lemons are great for vitamin C, as well as calcium & potassium. Lemons are antiseptic & so a common remedy for many every day ailments such as sore throats, colds, allergies & diarrhea.
Eggs provide more nutrients per calorie than any other animal food, except milk. Often described as pretty much a perfect source of protein, rich in selenium (great for good moods), Vitamin A, many B vitamins, iron, phosphorous, calcium, magnesium & potassium. Buy organic ,or at least free range, if you can.
Cinnamon historically was used for insomnia, menstrual cramps, & nausea. It is probably best known now for stabilising blood sugar levels, great for helping to prevent Type 2 Diabetes & for weight management.
Butter receives a lot of confusing advice about whether it is safe to eat or not. No doubt about it, the saturated fat content is high. However good quality butter (preferably organic) does contain vitamins— A, D, E, B12 & K2. A little now and again is Ok in my book, unless you have a dairy intolerance or have been advised medically to avoid it.