Given that lemons and oranges abound on Hydra, it amazes me that so many people have been missing out on this delicious treat. Making lemon curd is so easy that a child could do it with their eyes closed. Neranja oranges from the streets and squares planted around the island can also be used, here's how.

Ingredients:
1 large juicy lemon (washed)
2 large eggs
75g (3oz) fine white sugar
50g (2oz) butter, preferably unsalted.

Method:
Grate the skin of the lemon (fine) into a small bowl, add the sugar and the butter (cut into small pieces). Then squeeze the juice of the lemon into a large mug and whisk two (whole) eggs into the juice. Add the lemon juice and egg to the small bowl (now all the ingredients will be in the bowl) and place the bowl in a saucepan of water and bring it to just above simmering point. Make sure the water only comes half way up the bowl in the saucepan so it doesn't splash into the mixture when it starts to simmer. Use a fork in the bowl to mix, stir and mash the butter into the mixture as it comes up to heat. When the butter and sugar have disolved, keep stirring during the cooking so it doesn't get lumpy. Have a cup of tea or coffee close to hand because it takes 20 mins to get to the right thickness. After 20 mins, carefully lift the bowl out of the saucepan without burning yourself and pour the curd into a clean, dry jam jar. When cooled (it will get thicker when it cools), put the lid on and it can be stored in the fridge for no longer than a week.

Notes:
Lemon curd is great spread on fresh bread, as a topping for a Victoria Sponge, in Butterfly Cakes or as an alternative to chocolate for Profiteroles. Before you use it, be patient, make sure it is completely cold otherwise it will melt into you sponge!

The sour oranges that we get on Hydra (all the neranga orange trees planted along the streets and in the square behind the Hydroussa Hotel) work really well with this recipe, simply substitute the lemon in the above ingredients with 2 small oranges.

Don't keep it in the fridge for longer than 1 week before eating it as it contains egg which will go off and make you ill.

Lemon and orange curds freeze really well and is good for about 3 months. This recipe makes enough for half to be used to fill and top a Victoria Sponge, the remaining half can be put in a plastic sandwich bag and frozen. Simply microwave it to defrost later when you want to use it.

I hope you enjoy this simple recipe - Kali Orexi - Kelsey 28th March 2008