Food and Recipes
Lemon Curd: a le Mentonnais
What do you do if you have a tree full of lemons or someone gives you a bag full? Lemon curd of course! Menton resident Marlys Alfiler-Schuermann, who loves to experiment with local produce has made the most scrumptuos lemon curd, using 100% organic lemons.
Essentials:
2 x 300g jars (sterilised),
large mixing bowl that can go on top of a bain marie.
Ingredients:
4 large eggs
Juice and zest of 4 large bio/untreated lemons
1 teaspoon cornstarch
200g sugar
Tiny pinch of salt
100g good butter cut into cubes
Method:
In a large mixing bowl, beat eggs well.
Dissolve cornstarch and salt in lemon juice.
Mix the juice solution with the beaten eggs, then add sugar and stir until dissolved.
Add the butter and place the bowl on a bain marie, constantly stirring the mixture. As soon as butter has melted, set your timer to 7 minutes and turn down the heat slightly. Keep stirring till the mixture thickens.
Pour into jars. Leave to cool. Refrigerate. Enjoy!
Marlys and husband Michael are keen walkers and explorers and together they have created the Easy Hiker. Take a look at their fantastic website full of useful gentle walks, information and tips.