All citrus can be turned into curd, which is a delicious addition to cakes, pies and pancakes, or can be swirled in yoghurt or ice cream.

Recipe: Elien Lewis

Makes 2 jars

Note: If making orange curd, use ¼ to ½ cup sugar and add 2 tablespoons lemon or lime juice  for tartness.

RECIPE

3 egg yolks
1 egg
½ cup lemon, lime or grapefruit juice
2 tablespoons lemon, lime or grapefruit zest
¾ cup granulated sugar
pinch salt (if using unsalted butter)
100g cold, salted butter, cubed

METHOD

Put the eggs, citrus juice and zest, sugar and salt (if using) in a small heatproof bowl that will sit comfortably over a saucepan. Fill a saucepan with 8cm to 10cm of water and set over medium heat. Bring to the boil then reduce the heat so the water is simmering. Place the heatproof bowl on top.

Gently whisk the mixture for about 10 minutes until the curd starts to thicken slightly. Don’t rush this step or the mixture may curdle. To test if it’s thick enough, dip a spoon into the mixture and run your finger through the curd on the back. If it draws a permanent line through the curd, remove from the heat and whisk in the butter cubes.

Pour through a sieve into a sterilized jar. Once cool, cover tightly and store in the fridge for up to two weeks or less or freeze for up to three months.

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Read more stories like these in our latest special edition, Sustainability Through the Seasons.

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