Lemon Myrtle Curd + Lemon Myrtle Dampers

Lemon Myrtle Curd + Lemon Myrtle Dampers

Try this combo - traditional loaves and spread, with a native and indulgent twist! 

Curd Ingredients

  • 2 lemons
  • 2 tbsp Lemon Myrtle Leaf Tea (or 1 tbsp Spice)
  • 175gm caster sugar
  • 2 whole eggs
  • 2 egg yolks
  • 115gm unsalted butter
  • pinch of salt

Curd Recipe

  1. Cut the lemons in half and squeeze out the juice. Cut the butter into cubes and set aside. Pour the juice in a pot and add sugar and lemon myrtle.
  2. Lightly beat the whole eggs and yolks in a bowl with a whisk. Then pour the eggs into the pot with the lemon mixture. Whisk well until thoroughly combined.
  3. Now place the pot on low heat on the stove and whisk while the curd is heating up. It is important that the bottom of the pot doesn't get too hot to avoid the eggs from scrambling.
  4. The curd will start thickening after 8-12 minutes. Do a test by running a wooden spoon through the curd, it should coat the back of the spoon.
  5. Now that the curd has thickened, you can start adding the butter. Add 1-2 cubes at a time and whisk well before adding the more.
  6. When the curd is thick and all the butter has incorporated into the curd, take the pot off the stove. Strain through a fine sieve into a glass jar or glass bowl.
  7. Cool down the curd in the fridge and cover once it has cooled. The curd will be creamy and thick with a spreadable consistency.

 

Damper Ingredients

  • 2 cups self-raising flour
  • 1/2 tsp sea salt
  • 50g butter, chilled, chopped
  • 1/2 tsp Lemon Myrtle Spice
  • 3/4 cup milk
  • Extra milk, for brushing
  • Extra plain flour, for dusting
  • Softened butter, to serve

Damper Recipe

  1. Preheat oven to 200C/ 180C fan forced
  2. Lightly grease a baking tray. Sift flour and salt into a large bowl. Add butter. Using fingertips, rub butter into flour mixture until mixture resembles fine crumbs. Stir in Lemon Myrtle Spice. Season with pepper. Make a well in centre of flour mixture. Add milk. Stir to form a soft, sticky dough.
  3. Turn dough out onto a lightly floured surface. Knead lightly for 1 minute, or until just smooth. Shape dough into 6 balls.
  4. Place on top of prepared tray. Cut shallow slits across the top of each ball. Brush with a little extra milk. Dust with a little extra flour.
  5. Bake for 15 minutes or until rolls sound hollow when tapped on top. Serve warm or at room temperature

Our thanks to Shilpi & Etienne from Between Kitchens for the Curd Recipe, and to Claire Brookman from Taste.com.au for the Damper!

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