Sunday, 29 May 2011
As sharp as it is sweet, this is a sunny way to start the day. Today it was slathered thickly over a slice of crusty white bread for breakfast, tomorrow it will coat the base of a lemon and raspberry cream tart.
This recipe makes three 1lb jars, which sounds a lot but it's incredibly versatile; try using it to sandwich together sponges or meringues, folded into cream and yoghurt to make a lemon fool, or layered with cream and limoncello soaked sponges for a citrussy trifle.
the juice and fine zest of 4 large unwaxed lemons
4 medium eggs and one extra egg yolk
220g butter, cut into small pieces
350g caster sugar
1½ tbsp cornflour
1) Set aside 3 tablespoons of the lemon juice, then whisk all the other ingredients together in a large bowl. Place the bowl over a simmering pan of water, whisking frequently until the mixture thickens to a custard consistency, about 10-15 minutes.
2) Discard the water and transfer the curd into the saucepan, then replace it onto the heat, whisking constantly, until it starts to simmer. Remove from the heat and stir in the remaining lemon juice.
3) Pour the curd into sterilised jars and seal while it's still hot.