|Photo by Steve Shanahan|
Lemon and Cumquat Curd
¾ cup sugar
½ cup lemon juice
juice of 3 cumquats
2 tspns of finely grated lemon rind
125g chopped unsalted butter
Place the eggs and sugar into a heatproof bowl. Place bowl over a pan of barely simmering water and whisk the egg and sugar mixture constantly until the sugar has dissolved.
Add the lemon and cumquat juice, lemon rind and butter. Whisk mixture for 20 minutes until smooth and the butter has melted and thickened enough to coat the back of a wooden spoon.
Do not allow the mixture to boil as it will split.
Pour the mixture into hot sterilised jars and seal immediately. The curd will thicken when cooled.