Sunshine in a jar


Lemon curd

Homemade lemon curd

It’s been ages since I posted here, quietly awaiting the end of winter and the ‘hungry gap’ — the period between the end of winter crops and the new produce of spring. Surprisingly, we’ve had some brilliant warm, sunny weather in the UK for the past two weeks, and it feels like spring even if the Earth has only just started sending up its tender green shoots.

With all this sunshine, inspiration hit me like a big yellow lightning flash — a lemon-flavoured one to be exact.

Nothing embodies warm weather and sunshine for me like lemon. I realize lemons aren’t exactly a traditionally British fruit, but even I get a taste for the exotic, and can’t do without lemons (especially Spanish lemons, which have a lovely taste and are grown close-ish to home).

I love lemony desserts, and especially lemon-infused cakes. My dad’s favourite cake has always been a white sponge with lemon filling and a marshmallow frosting. His mother made it for him for his birthday every year, and then my mother took over the tradition (with much cursing, as the seven-minute frosting can easily go wrong and become a sticky glob; mom always triumphed in the end, though). The cake was filled with lemon pudding made from a box, which was the only way I knew to make lemon filling. Then I discovered lemon curd – sunshine in a jar. My mother-in-law told me it was easy to make, which I hardly believed, considering it’s awesomeness. But I decided to give it a go.

Lemon curd

A bubbly concoction of lemon zest and juice, unsalted butter, caster sugar and eggs.

Reality TV for cake junkies

Having misplaced my mother-in-law’s recipe for lemon curd, I found one on The Pink Whisk. This is the site of Ruth Clemens, a once-amateur baker who competed in BBC’s The Great British Bake Off, the only reality TV show I like to watch. Each week, amateur bakers — ordinary folks — compete to make beautiful breads, delicate cupcakes and innovative tarts and cookies. I was mesmerized – honestly! It was exciting to see real, unpretentious people doing something they love, and wondering if they were any good at it, sometimes screwing up, often doing ‘good enough’, and occasionally baking something brilliant and (according to the judges) delicious. It was humbling and inspiring for an amateur like me. Ruth Clemens came second in the first series of the Bake Off, and now she bakes, teaches and writes about baking full-time at The Pink Whisk.

Curd, curd, curd … curd is the word

I took an hour away from doing my work today to try my hand at Ruth’s lemon curd recipe. It was really easy, and based on the puddles of it I licked off the counter (after discovering that the pouring spout on my pan was useless), it tastes really good. In fact, to my surprise. it tastes like lemon curd. It’s still cooling on the counter, so I’ve yet to find out if it has thickened as I expected. I hope so, because I’ll need it for tomorrow’s springtime baking adventure: a vanilla sponge-cake with lemon curd filling and piped cream on top.

NB: I’m no friend of a piping bag, so this will be something of a challenge. I expect a tasty cake with some very interesting cream sculptures on top. If it’s as artistically interesting as I anticipate, I’ll be sure to post a photo. I know I can’t compete with the 12 Ugliest Cakes or the beauties at Cake Wrecks, but I’ll do my best!

Find the lemon curd recipe I used at The Pink Whisk.Lemon curd

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