FRUIT CURDS

A fruit curd is truly delicious but since they are made by using eggs along with citrus fruits and sugar they should always be made in small quantities so that they can be used up quickly. They make excellent fillings for tarts or a sponge cake or other pastries. They should always be stored in a refrigerator and eaten quickly (which is not difficult..as they are so amazingly tasty.) Lemon curd or orange curd....they really have to be made at home to taste authentic.

A classic fruit curd recipe is made on a stove but it is also possible to make the same in a microwave in half the time. I shall give you both the methods.

LEMON CURD

JUICE OF 4 LEMONS / THE RIND SHOULD BE FINELY GRATED

375 GMS CASTER SUGAR

125 GMS UNSALTED BUTTER

4 EGGS - LIGHTLY BEATEN

Put all the ingredients in a thick bottomed pan and place over warm water , stirring continuously with a wooden spoon. This is to allow the butter to melt. Now cook the mixture over low heat always stirring constantly. This may take almost 20 minutes when the mixture will start turning thick and creamy . Don't overcook or it will curdle. Strain the cooked liquid through to remove any lumps of egg . This will keep for a week or two.

MICROWAVE METHOD

75 GMS BUTTER (MELT ON HIGH )

250 GMS CASTER SUGAR (STIR IN THE SUGAR )

THE GRATED RIND OF 2 LEMONS

4 TBSPOONS FRESHLY SQUEEZED LEMON JUICE

3 BEATEN EGGS

COOK ON HIGH FOR ABOUT 3 MINUTES , STIRRING OCCASIONALLY TO CHECK THAT THE SUGAR HAS MELTED. COOK FOR ANOTHER MINUTE AND STIR AGAIN, THEN ANOTHER MINUTE AND STIR AGAIN. DO THIS FOR 3 MINUTES SO THAT THE CURD HAS THICKENED. USE WHEN COOL.