Our girls surprised us this year and started laying early. So before we could contact our clients and get them out the door, we found ourselves with a bit of a back-log! We made some lemon curd last year too every so often, but this year we had to make a few batches at once. We also found out that lemon curd can be frozen, so this was ideal!
I amended a BBC online recipe to make it work for the goose eggs, so here it is below:
Made enough to 3/4 fill 4 standard jam jars (for freezing you need to leave space in the jar)
Ingregients
8 unwaxed lemons, zest and juice
400g caster sugar
200g unsalted butter (I used lightly salted in the end)
2 whole goose eggs
1 goose egg yolk (from your smallest egg)
Method
- Put the lemon zest and juice, sugar and butter into heatproof bowl. Sit over pan of simmering water, making sure bowl is not touching water. Stir mixture every now and then until all the butter has melted.
- Lightly whisk the eggs and egg yolk and then stir them into the lemon mixture. whisk until all ingredients are well combined, then leave to cook over pan for about 20 – 25 minutes, stirring fairly often until the mixture is creamy and thick enough to coat the back of a spoon.
- Remove from the heat and set aside to cool, stirring occasionally. Once cooled, transfer curd to sterilised jars and seal. Keep in the fridge (or freezer!) until ready to use.