Use it in a pavlova, in the centre of muffins, in cupcakes, on toast and on pancakes, actually just slather it on anything you find or stick a teaspoon in the jar and suck the curd off (repeat often).
I made Annabel Langbein’s recipe from her book Assemble. It is a great book, she has a system, she gives you a basic recipe and then she gives you variations on the theme. It works really well. I bought this book for Lesley for Christmas but it is currently having a small holiday at my place. I promise to return it, but I keep finding new things I want to make in it, so it might be a while yet. It is a brilliant book, I really recommend it. Here is her recipe:
1.5 cups caster sugar, 220g butter, 300 ml lemon juice (about 6 juicy lemons – it took more for me) strained, zest from one of the lemons, 6 eggs, lightly beaten with a whisk.
Place sugar, butter, lemon juice and zest in a pot (use a double boiler if you don’t have a thermometer). Heat over medium – low heat until butter has melted. Take off heat and strain eggs into the mixture. Reurn to heat with a thermometer attached and cook, stirring constantly, until temp reaches 75 degrees C. Or cook in a double boiler until mixture thickens to coat the back of a spoon. REMOVE from heat immediately and stir a little to prevent mixture overheating on base. Bottle while hot in hot, steralized jars and seal with pop-top seals or store in a sealed container in the fridge. Makes just over 1 litre. (In my case enough for two decent sized jars.) Storage: Lemon curd will keep several weeks in the fridge.
She also suggests you make a Lemon Parfait. 2 cups chilled cream, 1 tsp vanilla, 3/4 cup lemon curd, chilled, 4 meringues, roughly crushed and garnished with 1/4 cup coconut threads. Whip the cream with the vanilla, fold in lemon curd and meringues so mixture retains some swirls of the lemon curd. Spoon into serving bowls and chill until ready to serve, garnish with the coconut.