Eggs. Sometimes they can be the irritating couple of the food world. Most of the time you want them in your life; they make wonderful company, playing off each other as if they have known one another for an eternity.
But now and then you want them alone: to enjoy the rich personality of Mr Yolk or the frothy giddiness of Ms White. They come as a pair and separation is a complete pain. Not only does one have to endure the nail biting extraction procedure (one drop of yolk and it is game over) but unless you are a wasteful cook, wantonly throwing perfectly good ingredients away, you have to find another recipe for the leftovers.
I was left with this Herculean task the other week after V made macarons. Finding different treats to use four yolks was no easy task. With this in mind, here is my (….the BBC’s) recipe for lemon curd:
4 unwaxed lemons zest and juice
200g unrefined caster sugar
100g unsalted cubed butter
3 free-range eggs, plus 1 free-range egg-yolk
- Introduce the lemon zest and juice, the sugar and the butter to a heatproof bowl. Sit the bowl over a pan of gently simmering water, making sure the water is not touching the bottom of the bowl. Watch the mixture and stir occasionally. Wait until all the butter has melted and not a moment sooner.
- Tenderly and lightly whisk the eggs and egg yolk and stir them into the lemony mixture. Mix the ingredients using the whisk and then leave to cook for 10-13 minutes, stirring every now and again until the mixture is creamy and thick enough to coat the back of a fork.
- Take the lemon curd off the heat and let it stand, stirring occasionally as it cools. Once rested, spoon the lemon curd into sterilised jars and seal. Keep in the fridge until ready to use. Then use judiciously.