Odds and Sods

Lemon Curd
1. 

This is a by-product of making meringues - what to do with loads of egg yolks

6 egg yolks
1 cup sugar
1/3 cup fresh lemon juice (about 4-5 lemons)
2 tbsps grated lemon zest
1/2 cup cold unsalted butter cut into blocks

The normal receipes say to do this over a pan of water but that's slow and tedious. In a bowl whisk the egg yolks and sugar for about 2 minutes until smooth. Whisk in the lemon juice and zest until combined.

Microwave the mix 30 seconds at a time, stiring between blasts, until it begins to thicken, and will coat the back of a spoon, then whisk in the butter, one slice at a time. Wait until each piece almost disappears before adding the next. Spoon into clean glass containers and allow to cool.

Refrigerate until needed. This lemon curd will keep for 2 to 3 weeks.

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