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Lemon curd

Author:: Stephanie Alexander
Time:: < 30 mins
Difficulty:: Medium
Makes:: 2 cups
Special options:: Vegetarian, Kid-friendly, Dairy-free, Nut-free
Rating:: Rating: 3.5 out of 5 stars reader rating (30 votes)

This is delicious as a spread for toast or scones, to sandwich together a sponge cake or as the filling for powder puffs. It keeps for weeks if well sealed and refrigerated after opening.

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Ingredients

Stephanie Alexander's lemon curd. Photo: Marina Oliphant

4 egg yolks
⅔ cup castor sugar
60g unsalted butter
2 tsp grated lemon zest
100ml lemon juice

Method

Whisk egg yolks and sugar until well combined but not frothy.

Tip into a heavy-based non-reactive saucepan and add butter, zest and juice.

Stirring constantly, bring to simmering point over a medium-high heat (about five minutes).

As soon as bubbles appear, remove from heat, still stirring. Allow to cool.

Transfer to sterilised jars and seal.

Main ingredient:: Lemon
Cuisine:: British

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