Before we delve into this week’s recipe I wanted to share my most recent dining out experience with you. Black Sheep Restaurant in Kloof Street, Cape Town has been around for a little while now, and it is not surprising to see why it is so popular. There is a seasonal blackboard menu which changes regularly, but no shortage of tasty dishes to choose from. The layout of the restaurant is interesting, with a downstairs bar area and tables set out on multiple levels. Snappy service in a relaxed atmosphere made for a delightful meal.
I enjoyed a fragrant and tender lamb curry served with rice and flatbreads, and I found the level of heat was just right for me, (extra chilli is provided for those who prefer their curry more fiery). Dessert was a light gingerbeer sorbet served with gorgeous lime curd and a gingersnap.Which got me all inspired to make this next recipe…
I love all things lemon, and lemon curd in particular is a favourite of mine. Dolloped onto meringues or vanilla cupcakes, swirled through homemade vanilla ice-cream (ooh, now there is an idea for my next blog post!) or simply spread on toast – I just love it! And this is one of those things that I feel always tastes better when it is homemade.
Makes approximately 450ml
220ml fresh lemon juice (approximately 2 large lemons)
1 tbsp finely grated lemon rind
200g castor sugar
2 large eggs, beaten
sterilised jar(s) for storage
Step 1.) Place a bowl over a pot of simmering water, ensuring that the water does not touch the bottom of the bowl.
Step 2.) Place the lemon juice, lemon rind, castor sugar and butter in the bowl. Whisk until the butter has melted and everything is combined. Continue to whisk until the sugar has dissolved.
Step 3.) Gradually add the beaten eggs while stirring. Continue to cook the curd, stirring occasionally, until it thickens enough to coat the back of a spoon (approximately 15 minutes).
Step 4.) Pour the hot curd into the prepared jars. Allow to cool completely before storing in the fridge.