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.
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3. Add the lemon juice to the mixture. It should look nasty and curdled straight away but don't panic! As it cooks it will become smooth.

4. Heat the mixture on a medium heat on the stove, whisking continuously to prevent burning. Don't let the curd boil, take your time and eventually the mixture will thicken up. It took about 15-20 minutes for my mixture to reach 75 C (170 F). If you don't have a thermometer, at this point it should coat the back of a spoon and leave a line running through it when you run a finger down the spoon.

5. Take off the heat and transfer to a storage jar. Cover with clingfilm as it cools to prevent a skin forming then store in the fridge (it keeps for about a week). Serve on crumpets, toast, scones, or anything that takes your fancy!
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