Lemon curd tops my lemon tart to make it epic, and layers my blueberry cake to make it a star dish and spreads over my coconut scone to make it morish. This is how I make it!
4 egg yolks
2/3 cup sugar
1 tbsp lemon zest
1/3 cup fresh lemon juice
Pinch of salt
85g /6 tbsp unsalted butter, softened to room temperature and diced
This is best done in a double boiler or in “Bain Marie”. Fill a small saucepan with water (about 4 inches) and bring it to boil, reduce the heat to keep the water at a simmer and place a clear Pyrex bowl inside. Make sure the size of the heatproof bowl (i.e. the Pyrex) is not too smaller than the saucepan so the steam is concentrated underneath it.
Place egg yolks, sugar, lemon zest, lemon juice, and salt into the Pyrex bowl and whisk until completely blended. As the curd cooks, whisk constantly until the mixture becomes thick, around 10 minutes.
Off the heat, add the butter dices and whisk until completely melted. Pour curd into a jar. Leave it open until completely cooled. Store in refrigerator up to 10-14 days.
When we were young we used to go camping at an elevation of 1,550 meters (5,090 ft) in Faqra, Lebanon. Two things I still remember from that splendid location; playing around the ruins of the Great Temple of Faqra, where the earliest civilizations worshiped their God. And a bountiful Mulberry tree that got me in trouble with mom every time I lay my hands on (and return home with purple fingers and stained clothes). I was nut for those sweet little berries and it was well worth every garment my mom ditched;-)
As messy as it may get, I still impatiently wait for my share of mulberries that my mom-in-law sends us seasonally. Mulberries have high levels of protein and iron and help loosing weight by blocking sugar. We all don’t mind that last point, no! The second batch I received was almost overripe so I found a good use of them; squeezed some to make syrup “sharab toot” and preserved the rest as jam.
While the mulberries were boiling to make jam, I thought to myself having this under my belt now, it sure tastes better with rich, flaky, soft scones. Sitôt dit sitôt fait, and the scones were baking in the oven.
… later when mulberry jam was served with scones, I should probably had someone hiding the plate from me because it was kind of hard to stop eating!
And this how I make it:
1kg fresh ripe mulberries
2 tsp lemon juice
Pull all the stems of the fruits and put them into a large saucepan.
Heat it over medium heat and crush the berries to squish out the juice.
Bring it to a boil then add the sugar and lemon juice.
Reduce the heat and stir the mixture until the sugar dissolves.
Bring it back up to the boil for a few minutes and then bottle and seal the jam.