One thing I always have in my freezer is Lemon Curd. I use if for my lemon meringue roulades and mini lemon meringue pies. Sometimes I add a thin layer to give my sponges a lift.
It is a versatile product that freezes very well and indeed can be used almost immediately from the freezer and doesn’t require a lot of thawing. So here goes my recipe:
- Juice & rind of 4 lemons
- 1lb (450gms) Sugar
- 12oz (340gms) Butter
- 6 whole Eggs
- 4 Egg yolks (Reserve the whites for meringues)
- Melt the butter and sugar in a bowl over a pot of boiling water. Don’t let the water touch the bottom of the bowl.
- Lightly beat the eggs.
- Add the lemon juice and rind to the egg mixture then add it all to the melted butter and sugar.
- Stir constantly until the mixture thickens.
When the mixture is fully cooled divide it into freezer bags and freeze. I find that using zip lock freezer bags is a brilliant way to freeze food. I flatten the bag of whatever as much as possible so it takes up little room in the freezer and has the added advantage of thawing quickly.
So now you have your lemon curd and I will follow up with recipes to use it. Do a little experimenting yourself and pass on your favourites.