USING SEASONAL PRODUCE - LEMON HONEY (LEMON CURD) 3 WAYS

LEMON HONEY (LEMON CURD) 3 WAYS

Great at this time of year when lemons are plentiful. Store in the fridge and use on toast, crumpets, or as the sandwich filling in between layers of sponge cake.

In the microwave:

Place zest and juice of 6 lemons, 200 grams sugar and 50 grams butter into a large microwave proof bowl. Cook on high for 3 minutes. Beat 3 eggs and whisk these into the lemon mixture.  Cook on high for 1 minute. Whisk thoroughly and cook for 1 more minute. Store in the fridge.

Dairy free:

This version has no butter. In a small pot, combine 1 cup water, 4 tablespoons sugar, the juice of 2 large lemons and 1egg. Bring to the boil.  In a separate bowl, mix 1 heaped tablespoon cornflour with 1 well beaten egg. Pour over the boiling lemon liquid, mix well, then pour it all back into the pot and boil for 5 minutes.

Egg free:

In a bowl over a pot of simmering water, combine the grated zest and juice of 2 large lemons with 1 cup sugar and 60 grams butter. Melt slowly, stirring constantly. When the sugar has dissolved, take off the heat and stir in 1 tablespoon cornflour dissolved in a little water.   Return the pot to the heat and cook very slowly until the mixture is glossy and golden.

            Recipe courtesy of Linda Power, NZ Gardener Garden Diary.