I used this lemon curd in a lemon victoria sponge cake instead of jam, but it's delicious on toast, crumpets and scones as well!
Adapted from Bakers Royale (Feb 2011)
Preparation time: half an hour, plus time for cooling
Ingredients:
1 cup freshly squeezed lemon juice (approx 6 lemons)
225g granulated sugar
Zest from 2 lemons
6 medium egg yolks
10 tablespoons of butter, cut into pieces
Directions:
1. Cream the butter and sugar until fluffy in a saucepan.
2. Beat in the egg yolks one at a time until incorporated.
Adapted from Bakers Royale (Feb 2011)
Preparation time: half an hour, plus time for cooling
Ingredients:
1 cup freshly squeezed lemon juice (approx 6 lemons)
225g granulated sugar
Zest from 2 lemons
6 medium egg yolks
10 tablespoons of butter, cut into pieces
Directions:
1. Cream the butter and sugar until fluffy in a saucepan.
2. Beat in the egg yolks one at a time until incorporated.
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