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So, my boyfriend is on a bit of a health kick and has recently started making egg white omelettes and scrambled eggs with fewer yolks. Throwing all of these yolks away was kind of starting to annoy me because I’m all about saving leftovers (we have a fridge full of Tupperware full of left over dinners). On the whole we’re pretty good and try not to throw anything food wise away. This is why I was adamant that I would find a use for the yolks – enter Ruby Tundoh’s recipe for Lemon Curd!
Ruby Tundoh was on The Great British Bake Off and now writes a recipe blog on The Guardian. She also apparently speaks like me, or I speak like her – I’m not sure which way round. Basically she is my doppelganger voice! An interesting, but useless fact!
Anyway, after finding her recipe I was inspired to give it a go and in my humble opinion even if you have spare yolks or not you NEED this in your life! It is amazing, totally addictive, really simple to do and definanlty worth the effort.
Makes around 200g (a medium jar)
2 large or 3 smaller lemons, zest and juiced
4 medium/large egg yolks
90g caster sugar
40g butter, cubed
1. Place the lemon zest and juice, yolks, sugar and butter together in a large heatproof bowl.
2. Suspend that bowl over pan of simmering water, making sure that the base of the bowl does not touch the water. (The same as if you were melting chocolate)
3. Now continuously stir the mixture with a wooden spoon. It’s a bit boring but be patient. The butter will melt, the sugar will dissolve, and over the next 10-15 minutes the mixture will gradually thicken.
Keep stirring it over the heat until the curd is viscous enough to coat the back of the spoon – a yellow layer of curd that will hold the track left by a finger swiped through it, not a thin, translucent layer of the stuff. It’ll thicken further as it cools.
4. Take off the heat and decant into a very clean sterilised jam jar and lid it. Let it cool to room temperature, then store in the fridge.
5. Serve! I would highly recommend having it on top of my favourite bagel (Everything Bagels) with lots of lovely butter and a cup of tea!
This recipe was adapted from Ruby Tundoh’s Guardian recipe which can be found here.