After several weeks away overseas and a business trip to Perth, I managed to arrive home sick enough to suspend cooking activities for the time-being and retreat to my bed for a few days. This has meant that the shopping for a week’s worth of cooking the Cooks Companion has not been planned or, indeed, undertaken and so, in a moment of strength when I felt the slightest ability to stand up-right, I was forced to rely on the ingredients in the house at the time. And lemon curd was the result (page 391 in my edition of the book, under lemons and limes).
Ingredients are definitely the curd’s strong point. I mean, butter, eggs, sugar and lemon – everything in most people’s pantry, what could possibly be better that luscious rich lemony goo? Well nothing as it turned out and soon after deciding to cook, I had made two jars of lemon curd – much to my daughter’s delight who, with her friend, rated this as a ‘definitely make this again’ recipe while scoffing down a serving of lemon curd on toast.
This recipe also added to my bag of tricks with the requirement to strain the eggs after they were lightly whisked. I am pretty sure I have never seen this instruction before and if I had, I clearly promptly ignored it. But I felt ignoring Stephanie on this occasion might just be bordering on the insolent. I mean she put it in there for a reason and so I strained the eggs and I have to say was slightly amazed at the difference that it made. I (and my daughter) are now big fans of strained eggs and the lemon curd they helped to make.
Cooking the "Cooks Companion" 