Nigella’s lemon curd pavlova has become traditional for Christmas Day in our house. These days though I make my own lemon curd – or lemon butter as we used to call it. Not only does it use up a couple of the yolks left from the pav, but it’s easy and tastes so much better than the bought variety. As for the other yolks? I pop them in a container in the freezer for when I’m making ice cream.
One thing about this curd – I don’t strain mine. I quite like the texture of the grated rind in the final product. Naturally, feel free to strain if you don’t.
As well as being essential for the pavlova, I also like this on scones and also on fresh white bread.
What you need…
- 2 large eggs
- 2 large egg yolks
- 150 grams caster sugar
- 100 grams unsalted butter – at room temperature and chopped into small squares
- juice and finely grated zest of 2 unwaxed lemons
What you do with it…
- In a heavy-based saucepan, off the heat, whisk together the eggs and sugar.
- Add the lemon juice, zest and butter and, over medium heat, stir until the butter melts and then keep stirring until it thickens – perhaps another 5 minutes or so. Take it off the heat every so often while you’re stirring so that it doesn’t catch and burn at the bottom of the pan.
- Once thickened – remember it will thicken more in the fridge – take it off the heat, allow to cool slightly and pour into a 350ml jar.