We all love a cold refreshing drink of Lemonade while outdoors, but if you are tired of the traditional style, add a spin with this Grilled Version!
Popular in many desserts and baked good fresh lemon curd offers a tart element to balance the frequent sweetness found in these items.
Fresh lemons are the key to this recipe offering a strong flavor. To get the most juice warm the lemon slightly by leaving in the sun or next to a heat source, then roll firmly on the bench before squeezing.
When jarred it is possible for the lemon curd to form a skin, to avoid this plastic wrap or a circle of baking paper can be added on the top to stop the exposure to air which will avoid this.
1/2 cup sugar
3 large eggs
6 tablespoons unsalted butter
Prepare the lemons by zesting 2 teaspoons and juicing 1/2 a cup, put aside until needed.
In a pot whisk together the lemon juice, lemon zest, sugar, and eggs.
Place the pot over the heat and add the butter. Whisk gently and occasionally while heating and the butter is melting.
When the butter has melted whisk continually until it starts to bubble, then turn down to a gentle simmer and continue to whisk over the heat for 6 minutes until the mixture has thickened.
Take off the heat and continue to whisk while cooling for 4 minutes then transfer to the jar, a bowl or similar. Chill for at least an hour or until needed.