grater
bowl
saucepan
whisk
sieve
1 jam jar with lid
preparation time:
zesting lemon
10 mins to cook (top of stove)
Cooking process
Grate the zest off the lemon, and squeeze out the lemon juice.
Put the lemon zest, juice, sugar and butter in a bowl over a pan of water. Heat the water. Stir occasionally until the butter has melted.
Beat the egg. Add to the rest. Gently whisk the mixture over the heat for around 10 mins until thickened like custard.
Sieve the curd to remove the bits of zest. Put into a jar.
Comments
This amount makes half a jar (or less). It keeps in the fridge for up to 2 weeks, so you don't want to make too much at once.
I was surprised that this worked, quite frankly! I didn't have any trouble with the mixture splitting. Maybe that's custard...
I wonder what it would be like without the zest? Grating zest is a bit of a bore. And then you have to sieve to remove it Won't taste quite as good, obvious.
