I am out and out a lemon person. I like it in my drinks or as a condiment with Indian food – a yellow dal curry with freshly squeezed lemon juice is consumed by the bucket with hot rotis just off the stove. So lemons are a necessity in my kitchen.
For a lack of a better word, lemons are super refreshing. In baking, like any other form of cooking, lemons have the tendency to bring the flavours together. Just a tad lemon zest or a drizzle of lemon juice in your batter will make a big difference to your cake.
Or you could go the whole hog like me and make a jar of delicious lemon curd, so whenever you make a pie, some tarts, cookies cakes or any goddamn thing, you never go out of filling! There is nothing lemon can’t make friends with in your kitchen!
To make lemon curd you will need
- 3 eggs
- 150 g (3/4 cup) caster sugar
- 80 ml (1/3 cup) freshly squeezed lemon juice
- 56 g (4 tbsp) unsalted butter, cubed
- 1 tbsp lemon zest, grated
Combine eggs, sugar and lemon juice in a bowl, whisk just to mix roughly. Place the bowl on a saucepan with simmering water. In medium low heat, keep whisking the mixture continuously, otherwise the eggs will curdle. Keep whisking until the mixture begins to thicken (8-10 minutes). Once thick, remove from heat, add the lemon zest and the butter pieces. Mix to combine. Lemon curd will get thicker as it cools. Once cool, transfer mixture to a glass jar and refrigerate for up to 2 weeks.