Tangy lemon curd

I don't know about you, but I love anything that has lemon in it. Lemons are naturally high in vitamin C, helping to support the immune system and aid in recovery after birth. But the star of the show in this recipe is the nutrient choline found in eggs. Choline is crucial for an infant's brain development, memory and nervous system. It's important to be prioritising a choline-rich diet while breastfeeding your baby.

You can pair this lemon curd with stewed fruit or spread it on some toast, but I like to eat it straight from the jar!

Ingredients:

2 large lemons (rind & juice)

2 whole eggs

2 egg yolks

3 Tbsp maple syrup

150 grams cold butter, cubed

Steps:

Use a fine grater to grate both lemons. Put the rind aside. Then, juice both lemons.

In a bowl, mix the lemon rind, lemon juice, eggs (both whole & yolk) and maple syrup until well combined.

Pour mixture into a pot on medium heat and cook until maple syrup dissolves, 1- 2 minutes.

Reduce to low and slowly add butter, three cubes at a time, until well combined.

Stir for another 4-6 minutes until the mixture is thick & grabbing on the spoon.

Strain through a sieve into a heatproof bowl and allow to cool before transferring into a jar to store in the fridge. If your eggs are fresh, it should keep for up to a week.

Enjoy,

Rose x