This lemon curd is bright, tangy, and perfect for filling cupcakes
, spreading on toast, or simply eating straight out of the jar. It can also be easily adapted to use all kinds of fruit.
All you need is:
The finely grated zest of 1 lemon
The juice of 2 lemons
40 g butter/margarine (I use dairy free spread and it still tastes gorgeous)
75 g caster sugar
4 egg yolks
To make the curd, put all of the ingredients in a small saucepan, and place over a low heat. Keep it just simmering on the heat, stirring constantly, for about ten minutes, until the mixture starts to thicken.
When it is thick enough to coat the back of the spoon, take the pan off the heat and leave to cool.
The curd will thicken further as it cools. Once cool, store in an air tight container in the fridge.