Lemon Curd is a super versatile ingredient and can be used for tarts, desserts, cake fillings – anything you like really! With a bright colour and strong flavour, you’ll only need a little, meaning this lemon curd recipe goes a long way.
2 unwaxed lemons
2 eggs, beaten well
1. Prepare for storage by washing a leftover jar or bottle with very hot water and drying in a low-heat oven.
2. While the jar is cooling, zest one of the lemons and then juice both.
3. Assemble a double boiler by placing a glass or aluminium bowl over a simmering pot of water. Mix all the ingredients together in bowl.
4. Cook for 10-12 minutes, stirring constantly. When it starts to thicken, take off the heat. A great way to test the thickness is to dip a teaspoon in the mixture and run your finger through the curd. It will continue to thicken as it stands, but the eggs will start to cook if you leave it on the heat too long, leaving your with lemon-flavoured scrambled eggs!
5. Pour into your sterilised jar. The jar must be taken straight from the oven and filled. Make sure that it is filled to the brim to exclude as much air as possible. Cap and store in the fridge.
Sweet Shortcrust Pastry
10 ozs flour
7 ozs butter
2 ozs caster sugar
2 egg yolks
1. Rub the butter into the dry ingredients until the mixture resembles coarse crumbs.
2. Bind the dry ingredients with the egg yolks and mix until smooth and when a good dough is formed.
3. Chill well before using.
4. Roll out as thinly as you can, cut into rounds and place these into mini mince tins.
5. Bake in oven 350ºF/180ºC until golden brown.
6. Once cool, fill each mini pastry case with a teaspoonful of lemon curd.
Should you wish to learn to make lemon curd with the expertise of our chefs, why not book into an Ultimate Afternoon Tea class?