I bought some beautiful Meyer lemons when I went grocery shopping and I decided to turn them into lemon curd. As a child, I adored lemon curd and although I don't eat it often these days, I do still enjoy it.
Don't the lemons have the most wonderful colour? Their scent as I grated and squeezed them was sweet and full of citrusy promise to come.
Beat the eggs in a pan and add butter cut into small chunks. The recipe said to use a balloon whisk to combine, which I did, but it is a tiring process. I learnt from past experience that an electric whisk does not work.
The end result looked a little foamy and I was trying to flatten the bubbles with the back of a spoon, but eventually I left it like this.
I added the lids and heated the jars again to create a vacuum; not that they will be sealed for long! I couldn't resist trying it on my toast this morning and it was delicious! I have plans to make a more seasonal curd before Christmas, but I'll keep the details until later.