Lemon Curd

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Give me all the lemons you got! I LOVE LEMON!!

Why do people whine and complain, saying their lives are “giving them lemons”? Give me all the lemons you got coz I love Lemon!

It is bizarre how we end up associating things to concepts and emotions, eventually tying them together, that at hearing the word the first thing that comes to mind is the associated emotion rather than see the thing for itself! I do understand idioms, proverbs, urban legends, old wisdom and all that… But I have lately come to realise that most of what we think we think, is just a long row of associations that most of the time we do not even actively decide, rather unconsciously think! Really absurd…

Come tell a child that a lemon is in fact very good (healthy and as a flavour in food) after having that child subjected to our lingual twists and associations. What then is going to convince that child that lemons are good? After all aren’t they just what life threw at you when all has gone wrong?!

Not to make this long and boring… it is just a thought that crossed my mind as I was making this beautiful Lemon curd (which BTW I make often because I love)… I thought to share this thought not because I want to change the world and language and all that… but because I want to remind myself everytime I look at this to be more mindful of my thoughts. To be conscious of the associations! Perhaps inspire you to do that too…

So for the lemon curd

I make this very often because I do love it and it’s such a versatile ingredient that goes a very long way (check the pictures above for inspirations, just click the first one and scroll through the delicious lemon journey). From simply spreading on toast or croissants for breakfast, to making a lemon tart/lemon meringue pie, to spreading on pancakes and crepes to a full blown lemon curd and whipped cream crepe cake, eclairs… do I need to say more? I guess you get the drift. So make this curd and keep it in your fridge for up to 2 weeks and just slather it over everything 🙂

I have included for you a lemon curd cheesecake recipe video so you have another idea on how to use this delicious curd… couldn’t help myself!

Ingredients

  • 45g cornstarch
  • 340g granulated raw sugar
  • 1/2 tsp DS Himalayan Pink Salt
  • 1 1/2 cups water
  • 70g unsalted organic butter
  • 5 organic egg yolks, beaten
  • 90 ml freshly squeezed organic lemon juice
  • 1 tbsp finely grated organic lemon zest

In a heavy bottom saucepan, place the cornstarch, sugar, and salt and mix until combined. Add the water while continuously whisking.

Cook over low heat, continuously whisking until the mixture comes to a boil. Simmer gently for 3 minutes, then add the butter and stir until it’s completely melted and incorporated into the mixture. Remove from the heat.

Ladle a small portion of the cornstarch mixture into the egg yolks to temper them, whisk to combine. Add the egg mixture back into the cornstarch mixture and stir all until well incorporated. Add the lemon juice and zest to the mixture and stir. Place the saucepan back on the stove, and cook again on low heat stirring constantly until the mixture boils, continue cooking while constantly stirring for 2 minutes extra.

Immediately pour the curd over the cooled shell if using for making a lemon tart (recipe on this link) or lemon Meringue pie (recipe on this link).

Otherwise, place in a sterilised airtight jar and place in the fridge for up to 2 weeks.

Serve with toasted bread and butter for a delicious and very energetic breakfast 🙂

Have a lemon and smile, nothing is worth wasting a minute of this beautiful life on negative thoughts!

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