My favourite curd by miles and so versatile. Great slathered on toasted brioche, as a filling on swiss rolls or sponge cakes teamed with stiffly whipped cream. It makes a sweet and zesty filling for lemon meringue pie and it’s really great spooned over my marshmallow meringues topped with cream, fresh raspberries and a few salted pistachios or toasted almond flakes.
6 large lemons, juiced and zest finely grated
225g/8oz diced butter
275g/10oz caster sugar
10 eggs lightly beaten
Place juice and zest together with butter and caster sugar in a large bowl/basin over a pot of simmering water. Leave until butter has melted and sugar has dissolved. Add the lightly beaten eggs stirring as you go. Leave to simmer for 40 minutes or until curd has thickened. Remove from the heat and allow to cool.
This recipe freezes beautifully so its wise to make a batch for the rainy day. Simply defrost overnight and give a quick stir before using.
It also holds well in the fridge well sealed for up to 2 weeks.