A few weeks ago I left the role of the SAHM (stay at home mum, if you’re not up with the lingo) and joined the ranks of the working. It makes for a busy week, frantically bolting out of the house at 7 with 2 kids, then rushing back in time for dinner, baths, bed, wine etc.
In order to streamline our lives I decided to try my hand at online grocery shopping. Coles, where I habitually and preferentially shop offers free delivery at certain times if you go above 150 dollars. Since I do it fortnightly, we often hit that target.
On the whole it’s been a pretty good experience, fruit is hit and miss so I tend to avoid it unless it something foolproof like mandarins or bananas. I only order stock standard veg as well. Nothing much beyond carrot, potatoes and bags of salad.
There was that one time I accidently ordered three loaves of bread, but we have a freezer and by the end of the two weeks we realized that we do actually eat about 3 loaves a fortnight. There was another time where I ordered a jar of curry paste and they “substituted” with a jar of simmer sauce. Seriously?
Then there are the lemons. Oh the lemons. Fifteen of them at last count. I’m not sure what’s happened. A cursory look in the fridge before hitting “add to trolley”, while a whole bag sits waiting beneath the wine that’s always crowding the vegetable crisper? Or is it the yellow freshness they’ve captured so perfectly in the stock image I can’t resist? Do I secretly want my fruit bowl full of lemons so they can perfume the house? Who really knows? Whatever the reason, the other day I found myself faced with a fruit bowl full of fifteen lemons and the horrible possibility of them going off.
My husband, who easily puts this down to my general scatterbrainy-ness, is happy to laugh it off. He’s not a lemon-worshipper like myself. He doesn’t understand what will befall us all if a precious lemon goes to waste. He did have a useful suggestion though, stemming from his own experience making a cheesecake a couple of weeks ago.
“Why not make lots of lemon curd?” he says helpfully.
You don’t need to tell me twice.
So here it is, my recipe for lemon curd using whole eggs. Most recipes call for extra yolks and what not, and if you want, you can make this with 2 whole eggs and 2 yolks but why go through the hassle of separating and then finding alternate uses etc. Just make it with 3 eggs, trust me, it’ll be fine! This makes for a slightly lighter and runnier curd I think, but perfect to slather on toast or have with greek yoghurt. Or, if you’re like my son, eat it out of the jar.
- 3 whole eggs
- 80 g of butter
- ¾ cup white sugar
- zest and juice of 2 lemons
In a small saucepan at the eggs and sugar and whisk till combine. Place over a low heat and add lemon juice and butter. Stir continuously until the the mixture is smooth and thickened up nicely.
Strain into sterilized bottles and keep in the fridge.