RECIPE FOR LEMON CURD
Inspired by the passion fruit curd tarts I had last night I wanted to share how to make lemon curd. It’s far easier than you might think and definitely something to make if you haven’t done it before. Dangerously delicious!
2 lemons, zest and juice
100g caster sugar
2 eggs, beaten
Put the lemon zest, juice, sugar and butter in a heatproof bowl over a pan of simmering water. Stir until the butter has melted.
Then, using a small whisk stir in the beaten egg. It’s very important to keep whisking and keep the heat gentle - you don’t want scrambled eggs!
Keep whisking for about 10 mins over the heat until thickened like custard. It will continue to thicken as it cools.
I always pour the cooked curd through a sieve into a clean jug to remove the zest and any bits of egg white that might have scrambled
Pour into jam jars or scoop straight into pastry cases. I love lemon curd to sandwich together sponge cakes, or spooned onto scones or even hot toast.
Give it a go!