Zest friends forever

We are doing Autumn here in New Zealand and that means cold days and warms days, today it was 23c - last weeks we had some 9c days. But one thing I love apart from the leaves is that our lemon tree and lime tree start doing their thing.

Lemons and limes are one of my favourite! The smell of the zest can transport you to another place.

Lemon Curd

Recipe from Nagi - Recipe Tin Eats (a neighbour)

@recipe_tin

3 tbsp caster sugar
1 tbsp lemon zest
1/4 cup lemon juice
3 egg yolks (from the eggs used in the meringue)
50g (3 1/2 tbsp) butter , cut into 1 cm cubes
Pinch of salt

Rub the sugar and zest together using your fingers in a small bowl (brings out lemon flavour).

Whisk – Put the lemon sugar in a small saucepan with the egg yolks and whisk to combine (use a small whisk). Add lemon juice, butter and salt, then mix. Place on the stove over medium heat (or medium low, if your stove is strong).

Thicken – Whisk every now and then as the butter is melting then constantly (but leisurely) once the butter is melted. When you see the first bubble (~3 to 4 minutes), whisk for 1 minute, then remove off the stove. It should have a custard like consistency – if not, keep cooking.

Cool – Pour into a small bowl (strain, if you see little egg lumps). Immediately cover with cling wrap touching the surface. Cool on the counter for 30 minutes then refrigerate for 1 hour before using.