- April 2016
- Makes 250ml
- Hands-on 20 min
The perfect harmony of sweet and tart – serve this sunshine yellow curd for breakfast or spread between layers of cake for a zesty take on Victoria sponge.
- 1.9g (0.9g saturated)
- 7.1g (7.1g sugars)
- no fibre
- no salt
Curd is a zingy alternative to jam in a sponge cake, or you can swirl it into vanilla ice cream mix (or softened ready-made ice cream) before freezing.
Most curd recipes use just egg yolks, but our lemon curd (and variations) uses whole eggs. The egg whites add volume and texture to the finished curd.
The curd will keep chilled in a sealed, sterilised jar for up to a month. Freeze in small bags for up to 3 months.
By using a bowl set over a pan of just simmering water, the heat is much gentler, preventing the eggs from cooking too fast and scrambling – just don’t let the water boil. If you end up with lumps of cooked egg in the curd, fear not. As long as there’s more curd than egg, just strain out the lumps through a sieve at the end.
It’s important to bear in mind that curd tastes sharper while it’s cooking. Once the curd is chilled, the flavour mellows. So if the mixture tastes slightly too intense while you’re making it, don’t worry. These recipes have just enough sugar to give a glossy finish but still keep the wonderfully tart note that gives fruit curd its moreish edge.
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