|This photo is a hint for the next recipe to come!|
Ingredients (Makes about 1 1/4 cups or 295ml)
2 small lemons
2 large eggs
Heaping 1/3 cup or 80g sugar
1/4 cup or 50g cold, unsalted butter
2 teaspoons cornflour or cornstarch
Grate the zest off of your lemons and ignore the photo of me using my zester. Even after I chopped the pieces with a big knife, the lemon zest was rather big and there were hurtful comments about same from my recipe testers. Sniff.
Juice the lemons and strain out the seeds.
Cut your butter up into cubes and set aside, back in the refrigerator.
In a small bowl, whisk together your lemon juice and eggs.
Add in the butter and mix thoroughly, simmering for a further minute or two. Your lemon curd, or custard, is now done!
Spoon it straight into your mouth (let it cool a little, silly) or await further instructions as I have two recipes coming up, starting Sunday, that will use that lovely lemon curd. I mean, custard. If you aren’t using it within a couple of hours, cover with cling film and refrigerate.
This lemon curd can be used in a variety of ways. Here are the links to the recipes I mentioned above:
Hot Lemon Curd Soufflés
Citrus Lust Mini Bundt Cakes with Lemon Curd
Lemon curd recipe originally from Delia Smith's How to Cook Book 1.
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