Easy Lemon Curd Recipe

July 29, 2013 By

The other week, Brooke and I had an amazing dinner at Clarke’s of North Beach. To finish off the night we were served an incredible deconstructed Lemon Meringue Pie and Lemon Pudding. The pie embodied everything there is to love about lemon desserts. The lemon filling was tangy, and the sweet meringue balanced the sharpness of the lemon beautifully. This delightful lemon dessert set the wheels of inspiration in motion for us to attempt making our own easy lemon curd recipe at home.

With an abundance of lemons we had at the house which had been given to us from some friends it was decided we must make lemon curd!

When making lemon curd (or any lemon dessert) always try and use home grown lemons. Yes, the ones in the shops look amazing, but they have nowhere near enough flavour! That’s the best piece of advice we have for anyone attempting to make their own lemon curd.

When thickening the curd, you want it to be thick enough to coat the back of the spoon or whisk. This super easy lemon curd recipe is something anyone can master at home.

If you are looking for something to go with your lemon curd on then try our cranberry and apricot hot cross buns.

Easy Lemon Curd Recipe Ingredients
Easy Lemon Curd Recipe Whisk
Easy Lemon Curd Recipe
Quick and Easy Lemon Curd Recipe

Easy Lemon Curd – Recipe Instructions

5.0 from 2 reviews
Easy Lemon Curd Recipe
 
Print
Prep time
Cook time
Total time
 
When making Lemon curd (or any lemon dessert) always try and use home grown lemons. Yes, the ones in the shops look amazing, but they have nowhere near enough flavour!
Author:
Recipe type: Spread
Cuisine: British
Serves: 4
Ingredients
  • 2 eggs, plus 2 egg yolks
  • ¾ cup (165g) caster sugar
  • ⅓ cup (80g) chilled unsalted butter
  • Zest and juice of 2 lemons
Instructions
  1. Whisk whole eggs, yolks and sugar in a saucepan until smooth, then place pan over a low heat.
  2. Add the butter, juice and zest and whisk continuously until thickened.
  3. Strain through a sieve into a bowl or jar. The curd will continue to thicken as it cools. Lemon curd will keep for two weeks in the fridge when covered.
Notes
If you get little white bits in your butter, it is just the egg whites. Your lemon butter will still be fine, once you have strained it.

 

Filed Under: Preserves and Condiments Tagged With:

Cranberry and Pistachio Biscotti Recipe

July 22, 2013 By

Where to start my ramblings on how much I love this cranberry and pistachio biscotti recipe? The first time I tried this biscotti was at Christmas time last year when Brooke made it and put it in little gift bags to give to the family. Thankfully, Brooke made two batches because I found myself eating piece after piece without realising just how many I had eaten.

There are many variations available, but I’m reliably informed that this is a Donna Hay recipe. One of the things I like most about this cranberry and pistachio biscotti recipe is that it’s crisp, but not tooth-breaking like some other biscotti recipes.

If you’ve never made biscotti before because you thought it is too complicated? Then you’re all wrong! It’s actually fairly straight-forward. The word biscotti (or biscotto) translates to “twice baked”, which is basically all you are doing. After baking the dough once in a log shape, then slicing the logs, you bake the biscotti again on a higher heat to dry them out giving them a nice crisp texture.

The only tricky part is getting the timing of the second bake right so the biscotti are crisp enough. You don’t want chewy biscotti, but you don’t want to break a tooth either. Mind you the process is much easier when you are just observing it and taking photos like I was.

Cranberry and pistachio biscotti make for a quick breakfast bite with your morning coffee, or if you’re like me a snack after lunch, or even a nibble before bed. I swear I have will power (no, I really don’t. None at all). But don’t let this deter you from making them. Just be sure to give at least half away to friends (or at the very least hide away from judging eyes while you scoff the lot).

If your like our cranberry and pistachio biscotti recipe then try our melting moments with jam or ginger nut biscuits.

Cranberry and Pistachio Biscotti Recipe IngredientsCranberry and Pistachio Biscotti DoughCranberry and Pistachio Biscotti Before BakingCranberry and Pistachio Biscotti First BakeCranberry and Pistachio Biscotti Second BakeCranberry and Pistachio Biscotti

Cranberry and Pistachio Biscotti – Cooking Instructions

5.0 from 2 reviews
Cranberry and Pistachio Biscotti Recipe
 
Print
Prep time
Cook time
Total time
 
The word biscotti (or biscotto) translates to “twice baked”, which is basically all you are doing. After baking the dough once in a log shape, then slicing the logs, you bake the biscotti again on a higher heat to dry them out giving them a nice crisp texture.
Author:
Recipe type: Baked Goods
Cuisine: Italian
Serves: 80
Ingredients
  • 2 cups plain flour, sifted
  • 1½ tsp baking powder sifted
  • ¾ cup caster sugar
  • 3 eggs, lightly beaten
  • 2 tsp vanilla extract
  • 1 tbsp finely grated orange rind
  • 1 cup sweetened, dried cranberries
  • 1 cup shelled unsalted pistachios
Instructions
  1. Preheat oven to 160°C.
  2. Place flour, baking powder and sugar into a bowl and mix to combine.
  3. Add eggs, vanilla, orange rind, cranberries and pistachios and mix until you form a dough.
  4. Turn the dough out onto a table and with some flour, knead until smooth.
  5. Form into two logs and flatten slightly. Bake in oven on lined baking trays for 30-35 minutes or until firm. Allow to cool completely.
  6. Once cooled use a serrated knife to cut thin slices and place them back on baking trays.
  7. Reheat oven and increase temperature to 180°C.
  8. Bake biscotti for a further 8-10 minutes or until crisp. Cool on the tray for a few minutes before sampling.
Filed Under: Baked Goods Tagged With: ,

Simple Guacamole Recipe

July 15, 2013 By

So here it is… the first ever post on Grab Your Spork. It was a tough decision what our first recipe should be, but we decided that it might be best to start with something easy. Brooke and I like many variations of guacamole, but this simple guacamole recipe is one of our favourites.

Avocados are grown in the South-West part of Western Australia where we live . It’s great when they are in season as we can get some awesome quality avocados at our local farmers markets here in Perth.

This simple guacamole recipe was made with perfectly ripe avocados mixed with fresh chilli, coriander, onion and lime. Guacamole should be made just before serving (where possible) to maintain it’s vibrant colour.

The key to the perfect guacamole recipe is ripe avocados. Check for ripeness by gently pressing the outside of the avocado. If there is no give, the avocado is not ripe yet and will not taste good. If there is a little give, the avocado is ripe. If there is a lot of give, the avocado may be overripe and not good. In this case, taste test first before using.

If your looking for something to pair with this simple guacamole recipe, then try our tomato salsa recipe.

Simple Guacamole Recipe IngredientsSimple Guacamole Recipe IngredientsSimple Guacamole RecipeSimple Guacamole Recipe with Corn Chips

Simple Guacamole Recipe – Instructions

5.0 from 3 reviews
Simple Guacamole Recipe
 
Print
Prep time
Total time
 
This simple guacamole was made with perfectly ripe avocados mixed with fresh chilli, coriander, onion, tomato and lime. Guacamole should be made just before serving where possible so as maintain it's vibrance.
Author:
Recipe type: Snack
Cuisine: Mexican
Serves: 4
Ingredients
  • 3 large ripe avocados, peeled and pitted
  • 1 lime, juiced
  • ½ jalapeño, seeded and diced
  • ½ large red onion, diced
  • 1 clove garlic, minced
  • 3 tbs. coriander (cilantro) leaves
  • 1 tsp. salt
  • Tabasco to taste (Add as much heat as you like)
Instructions
  1. Scoop avocado into a bowl.
  2. Mash with a fork until you have a smooth, chunky texture.
  3. Add lime juice, jalapeño, onion, garlic, coriander (cilantro) leaves, salt and mix gently.
  4. Eat until your heart is content.

 

Filed Under: Snacks Tagged With: , ,
« Previous Page