I finally had a bit of spare time to make use of some of the hundreds of large lemons we have again this year, so...today it was Lemon Curd (thank you, Jo, for the free eggs...one jar is definitely for you!), American Lemonade, and candied lemon zest strips (for later use when I make White Chocolate Mousse topped with Lemon Curd and Candied Zest - from my Foodtown Magazine that arrived this week.)
Anyway, there are several versions of Lemon Curd or Lemon Honey, but they are all quite similar. Some use whole eggs and I opted for yolks only for a richer yellow colour. Some also use quite a bit more butter and I opted for a lower cholesterol version. My mate, Linda, also uses a similar microwave version, but I found that one to be a bit tricky as you must stop the microwave often to stir to make sure you don't end up with lemony scrambled eggs. Linda's is always perfect, however, mine was a bit grainy and not the smooth texture like Linda's was.
In any case, here is the version I think is most popular here, and I may opt to post a whole-egg version later as well, if it turns out well enough. One quick thing to note, is that if you are only using the yolks, the whites can be used to make Meringue Biscuits to eat with the cooled Lemon Curd which is a lovely sort of "Lemon Meringue Pie Deconstructed".
8 Egg Yolks
2 Cups Sugar
100 Gm Butter, cubed
2 Tbsp Lemon Zest
200 Ml Lemon Juice (about 6 good sized lemons)
In a medium saucepan, slowly begin heating the yolks and sugar and combine well.
Once the mixture is well incorporated, add the butter, zest and juice, stirring constantly.
Bring this mixture just to a boil and remove it from the heat, continuing to stir until the mixture begins to cool and thicken slightly.
Carefully pour the Lemon Curd into clean canning jars and tighten the lids just until snug befor leaving to cool.
Refrigerate the Lemon Curd and enjoy. This should last 3-4 weeks in the fridge...if there is any left by then!