Lemon Curd

Method

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1. Put the lemon zest, juice, sugar and butter in a heatproof bowl set over a pan of barely simmering water, making sure the bowl does not touch the water.

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2. Stir until the butter has melted and the sugar has dissolved.

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3. Beat the eggs and the yolk together, strain them into the bowl and stir constantly.

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4. Cook, stirring, for 10 to 12 minutes, until the curd is thick enough to coat the back of a spoon and reaches 75°C / 167°F.

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5. Strain through a fine sieve into a bowl to remove the zest and any specks of egg.

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6. Pour into a sterilised jar, cover the surface with baking paper and seal when cold.

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Chef’s Tips

• Keep the heat gentle. Above 85°C the eggs scramble.
• Stir constantly and scrape the sides of the bowl.
• Strain it. It takes a minute and makes the curd perfectly smooth.

Pairing Suggestions

• Buttered scones
• Toast
• Victoria sponge

Storage & Reheating

Refrigerate in a sterilised jar up to 2 weeks. Freeze for 3 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.