Ahhhh lemon curd. Is there no end to your uses? Toast, crumpets, pancakes, cupcakes, cakes, straight outta the jar.
You had me fooled for a while with your so called ease *read I couldn't master it* BUT I got you now baby, and you are a breeze.
2 eggs + 2 egg yolks
170g caster sugar
zest and juice of two lemons
Whisk eggs, yolks and sugar in a saucepan over low heat till smooth. Add butter, zest and juice and continuously whisk till thickened. Don't over whisk or you may curdle your mixture. Remove from the heat immediately. Cover with cling film touching the actual curd till cooler then transfer to the fridge or a jar.
Lemon curd will keep in the fridge in a sterilised jar for up to two weeks....chance would be a fine thing!!
A dreamy pair with a Raspberry, Lemon & White Chocolate Layer Cake
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