Lemon Curd Recipe

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If you’ve been reading SipChompChew for a while you would have seen my Valentines Hearts on Soup tutorial. I’ve been wanting to make these tarts for some time now and last Wednesday night was the perfect opportunity. I had some girlfriends over for dinner and and a wedding photo presentation and I thought it would be really cute to make some wedding themed desserts. Using the same technique as the soup I filled some sweet pastry cases with lemon curd and then used raspberry curd to make the hearts. I do love lemon curd, I have a dirty little habit of eating it straight from the jar with a spoon!

SCC Lemon Curd Jar with Spoon

SCC Lemon and Raspberry Tart

Here’s my recipe for lemon curd. This should keep for a couple of weeks. I’ve read that you can freeze it but I’ve never had a need to as this recipe makes enough to fill a half liter kilner jar which is easily used up in two weeks for us. You can really get creative with lemon curd, it can top pancakes, pies, toast, scones, fill Madeleines and cakes. Add to granola or yogurt or ice cream, I could go on and on!

 

 

You will need

  • 4 Lemons, Zest and juice
  • 200g Caster Sugar
  • 100g Unsalted butter, cubed
  • One egg yolk plus three whole eggs, beaten
  • 500ml jar, sterilised

SCC Lemon Curd in Jar

First you need the lemons to be warm. You get more juice out of warm lemons, a 20 second blast in the microwave should do the trick. Add all the ingredients except the eggs to a saucepan and stir on a low heat until the butter is melted. Now add the eggs. You’ll need to continuously stir else you’ll end up with a strange lemon scrambled egg mixture that resembles something out of The BFG if it’s just left to sit! After about 5 minutes, the curd should coat the back of a spoon, turn off the heat and pour through a fine sieve or cheese cloth. It won’t be the thickness that curds are known for until it’s set so allow to cool for a while before transferring it to your prepared jar, store in the fridge once cool.

I’ll post my recipe for raspberry curd soon so you can make those oh so cute heart shapes!

 

SCC Lemon Tart on Stand

 

As I’m clearly in a hearts and flowers kind of mood, I thought I’d share one of our wedding photos with you. We chose a reportage style of photography and David Jones completely nailed it – he really captured so many special moments. Here’s one of my many favourite pictures. As you can see we had perfect weather, not an April Shower in sight!

hl2350

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Back from Honeybobs!

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You know? Like holibobs but honeymoon-bobs? Well my husband knew that’s what I meant the first time I said it but maybe that’s why he’s my husband!

When I cooked dinner  last tuesday, it was the first time I had cooked since 9th April! That was our last meal at home before we left for England to wed and then off on our two week honeybobs in the Maldives. Although our honeymoon was amazing in every aspect, after that amount of time we were definitely ready to come home and I was missing Bryan (the pug) heaps!

I always have the same craving when I’ve been away from home for a while and it’s always roast chicken. I think it’s because it was the most common Sunday roast my mum would make therefore making it comfort food. When we landed late on Monday night I was just about ready for my roast chicken. Having learned early on in my Singapore experience, if you want your whole chicken to come without head and feet, then you need to pick up the chicken in the packaging which states ‘without head and feet’. This is always something I pay attention to as with the first whole chicken I bought here, I had no idea until I took the bird out of it’s packaging and placed it on a tray to marinade, much to my horror I ended up eye to eye to the clucker. As I clearly still had Maldives brain on, when I picked up my first chicken packet last week and saw it said with head and feet, I just picked up the packet in the next display not checking which parts of the anatomy were still attached. I realised my error when I opened the packet and I saw cockscomb and wattles  hanging down, in a slight panic, I tried to hack off the neck with my favourite ceramic kitchen knife which my dad bought me for Christmas only to break the knife rather than the spine of the bird! Tuesday was clearly not my day. Anyhow, I stuffed my chicken with some fresh sage leaves, half a lemon and half an onion before popping in the oven at around 160 degrees for 90 minutes. We had some delicious chicken, not forgetting that lovely crispy skin, with new potatoes, green beans, roasted sweet potato and carrot. Accompanied by Bisto, as I keep forgetting to pick up gravy browning to make our passed down family recipe homemade gravy, of course we enjoyed it with a dollop of cranberry sauce. 

A lot of people have a certain food from home they crave when they’ve been traveling, my husband always fancies a cheddar and branston sandwich on white crusty rolls. What’s your comfort food craving after a spell away from home?

 

SCC Chicken in Oven SCC Chicken and Sweet potatoes SCC Chicken Meat SCC Chicken Skin