GinGin : 4 New Regent Street Christchurch Luke Dawkins is a man who sucks the juice out of life and lives every inch of his aesthetic, quirky personality and infectious nature. We met about 2 years ago when I walked into GinGin Victoria Street; him on one side of the bar and me the other;…
Ginger Lemon Curd
Make a batch of this curd and you’ll have lemons and the sweet heat from the ginger for all seasons.
Prep Time: 15 min
Cook time: 10 min
Serves: 1 cup
3 large eggs
1/2 cup sugar
4 inch piece of ginger, peeled & grated
1/2 cup lemon juice (4 large lemons)
60g butter. in small cubes
Crack your eggs into a saucepan, add the sugar and give it a good whisk.
Add the lemon juice and grated ginger. Stir again.
Heat gently and continue to whisk until the mixture thickens and bubbles.
Remove from the heat and whisk in the butter.
Strain, pour into jars, allow to cool and Bob’s your aunties live in lover.
Jax Says : your curd will keep in the fridge for up to a week, but you can also freeze it.
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