lemon meringue pie

Our little family of four have just relocated to a new town, no family, friends, ties, nothing. It was a blind move bought on by itchy feet and a growing disillusionment of our old city. We wanted to create ties in a smaller tight knit community, for our kids to grow up how we did, barefoot and free, to live the dream I guess. And boy did we land on our feet. I am reminded daily that this was the best move we could of made, the friends we are slowly making, the artistic community we are being pulled into, the environment (argghhhh sweet beautiful nature) our children are growing up in, and of course our AMAZING neighbors. Boy we hit the jack pot! 

Saturday morning Kelly and I took off to have a cuppa with some friendly folk three doors down and somehow ended up with about 3kgs of lemons.
So we made pie, one to take to a BBQ and the others for the neighbors.

Here is my fool proof lemon curd recipe, it makes an amazing pie filling, yogurt or muesli topping or straight off the spoon like I may or may not be eating right now....

 

Lemon curd

3 Eggs at room temperature
3/4 cup white sugar
1/3 cup lemon juice (approx 2-3 lemons
55g butter, cut into small squares and at room temperature
1 Tablespoon lemon zest (approx. 1 lemon)

Method

Place a saucepan with 2 cups of water onto heat. While the water is heating up get a large stainless steel bowl, place the eggs, sugar, and lemon juice into the bowl, whisk until combined.
Once the water is simmering, place the bowl over the saucepan. Cook, stirring consistently until the mixture becomes thick like sour cream (75 degrees C). This step should take about 8-10 minutes.
Remove the bowl and turn off the heat. Attach the bowl to your stand mixer with the whisk attachment (This can be done by hand).
Turn the mixer on to medium speed and slowly add the butter piece by piece until all the butter is melted and whisked thru.
Add the lemon zest.
Pour the lemon curd into a glass jar, and place the lid on immediately, (This will stop a skin from forming onto of the curd).
Leave to cool on the bench top, when cool place in the refrigerator.