Recipe: Lemon curd
At The Dandelion Bakery, I make our own lemon curd. I use it to fill cakes, mixed with buttercream to make our lemon buttercream and stirred through creme patisserie to make the smooth, creamy filling for my lemon profiteroles. It's very easy to make and by using a few smaller jars, it keeps very well allowing you to enjoy it over a few months.
It's also utterly delicious on toast and, if you poor it into a pastry case while still warm, then top with meringue and bake, it makes the most wonderful lemon meringue pie.
I use organic and fairtrade ingredients and, while the recipe does include quite a lot of sugar and butter, it tends to be eaten in small quantities and you can enjoy it knowing that it doesn't contain any preservatives or e-numbers. In fact, I use this to flavour our buttercream and creme patisserie because I think it's so much better than using artificial flavourings.
100g Organic unsalted butter, diced
200g Fairtrade caster sugar
4 free range eggs
4 unwaxed organic lemons
1. Wash the lemons, then grate the zest using a fine grater into a medium sized heat proof bowl. Add the sugar and butter and place the bowl over a pan of simmering water to heat gently. Make sure the bottom of the bowl is not touching the water.
2. Juice the lemons and add the juice to the bowl of other ingredients. Stir the mixture gently with a spatula or wooden spoon.
3. Whisk the eggs together. Once the butter has melted, whisk the eggs into the butter and lemon mixture. Whisk for a few minutes until the ingredients are well combined.
4. Leave the lemon curd to cook for 10 minutes, stirring occasionally until the mixture is creamy and thick enough to cover the back of a spoon.
5. Remove the lemon curd from the heat and pour into sterilised jars. Place lids on the jars while they are still warm.
Lemon curd should be kept in the fridge.
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