It
has been a while since I had a rant – my last you may recall
concerned the absence from our supermarket shelves of lemon curd –
Sicilian specifically. It seems to be random – my friend shops at
a different supermarket and assures me basic lemon curd is available.
I've not seen either version since I don't know when!
It
occurs that there seems little point in writing about the tiramisu
recipes if you're not able to buy lemon curd. Clearly it's available
in some areas but not in others. I'm lucky, I have my Sister,
Whizzer who loves a challenge and produced yet another rabbit out of
a hat and sent me a jar of lemon curd – the last one on the shelf.
I
don't know why I didn't think of this before – just in case you're
having difficulty finding the curd, you could make your own in 12
minutes max in the microwave :
Making
Microwave Lemon Curd
115g/4oz
butter, cubed
Finely
grated rind and juice
of
three large lemons**
225g/8oz
caster sugar
3
eggs plus 1 egg yolk
Put
the butter, lemon rind and juice in a large microwave-proof bowl.
Cook on high for 3 minutes.
Add
the sugar to the bowl and stir for 1 minute until it has almost
dissolved. Return to the microwave and cook on 100% power for 2
minutes, stirring every 1 minute.
Beat
the eggs and the yolk together, then whisk into the lemon mixture, a
little at a time.
Cook
on medium (40% power), for 10-12 minutes, whisking every 2 minutes,
until the curd thickens. You will find that your curd has white
cords from the eggs – pour the curd through a sieve before filling
the jars, for the perfect smooth result.
Ladle
into hot sterilized jars, cover and seal. When cool, store in the
refrigerator. Use within 2 months.***
N.B.
Microwaves vary :
This
recipe is based on an 800 watt version. For microwaves with a
different wattage, adjust cooking times as follows, 900 watt –
subtract 10 seconds per minute. 850 watt, subtract 5 seconds per
minute. 750 watt, add 5 seconds per minute. 700 watt, add 10 seconds
per minute.
**If
you don't have fresh lemons you can use lemon juice and omit the
rind. As a guide - 4 tbsp of juice is equivalent to 1 and a half
lemons.
***The
quickest way to sterilise jars is to place them in your dishwasher.
It's really easy – a small tip though – when you begin to cook
the curd on medium in 2 minute blocks, make a note on a piece of
paper 2,4,6,8,10 and/or 12 and cross off each 2 minute block – use
your timer too – it helps to keep track.
It's not Sicilian I know but it's every bit as good as shop bought
“basic”.
Note to self – I really must look at my back catalogue of
recipes more often.
Next
… the fancy dancin' “Did”
you make ahead and freeze - that takes minutes to heat and serve.
