Lemon Curd
- Recipe by Rosie Morgan -
A deliciously smooth and zingy lemon curd recipe. It’s easy to make and can be kept in the fridge for up to two weeks. Add it to ice cream, meringues, cakes, tart shells etc for an easy, delicious dessert. Or you could spread it on toast or add to some yoghurt for a luxurious, fresh breakfast.
INGREDIENTS
150ml fresh lemon juice (bottled can also be used, but fresh is best if possible)
200g caster sugar
30g corn flour
50ml water
50g egg yolk
30g butter
METHOD
Sterilise your jar by soaking the jar and lids in boiling hot water for a couple of minutes or by placing into a warm oven for 10 minutes.
To begin, combine the lemon juice and sugar in a small saucepan.
Heat on medium/low until the syrup starts to boil.
In a small bowl, combine the corn flour and water and mix until the corn flour fully dissolves. Add this to the boiling syrup.
Return to the medium/low heat and continue cooking while whisking often for another four to five minutes until the corn flour has cooked and the mixture has thickened significantly.
Remove from the heat and immediately add in the egg yolk and whisk thoroughly.
Add the butter and continue whisking until all the butter has melted.
Pour into a sterilised jar, cover with the lid and turn upside down. Leave to cool.
ABOUT THE CHEF
Rosie Morgan, who is a freelance food photographer, food stylist and recipe developer can be found on Instagram or Facebook @pinkhairedpastrychef
You can also contact her at: pinkairedpastrychef@gmail.com
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