This tangy, thick and smooth curd can be made with limes also. It is beautiful either way.
Spoon into tart cases, layer with meringue and cream for an easy dessert, dollop on top of lemon puddings, use in a trifle, spread on toasted sourdough or on top of scones……or sometimes, just eat straight out of the jar with a spoon while standing at the fridge and hope no-one sees you 🙂
It also makes a lovely gift, just pour into a beautiful jar and add a ribbon or tag. If you want some to keep and give away, I would double the recipe.
The original recipe comes from the cook book ‘WILD SUGAR Desserts’, by Skye Craig and Lyndel Miller.
I had a play around and lowered the honey content and added the rice malt syrup. It turned out so well, the original honey content was just not needed, especially if you prefer it to be more tangy than sweet.
Most lemon curd recipes have between 1-2 cups of castor sugar in them, so it’s nice to have a recipe that works beautifully using sweetners that are more natural.
This will make about 400ml of curd (approx 1 1/2 cups).
Ingredients
2 eggs
50gm unsalted butter
1/2 cup honey
1/4 cup rice malt syrup (*see note below)
2 lemons or limes, juiced
zest of 1 lemon or lime
Method
Place all the ingredients in a medium heat proof bowl and then place the bowl over a saucepan of boiling water.
Whisk constantly until the mixture thickens. This will take about 15-20 minutes, so make yourself a cuppa to have while you’re whisking. It will seem like it’s taking a while, but keep the water boiling and stay patient and it will thicken all of a sudden.
Remove from heat, cool slightly and then pour into sterilised glass jars.
It will last up to 2 months in the fridge in a glass jar, but I can’t say this for certain as it’s always eaten a lot quicker than that in our house.
* A note on Rice Malt Syrup – this is a natural sweetener made from fermented cooked brown rice. Essentially, it stills ends up as glucose in your body and shouldn’t be consumed in excess, but as it is fructose free, it is becoming a more commonly used sweetener in people who are trying to eat less fructose. Rice Malt Syrup still causes spikes in blood sugar levels, but as it’s very sweet, often the amount that needs to be used in recipes can be lowered to quite a minimal amount.
