(recipe, Claire Clark)
Lemon curd is easy to make and delightful on toast, shortbread, or spread between a layer cake. It's also useful as a filling for French Macaroons.
- 6 oz. unsalted butter, melted
- 5½ oz. caster sugar (superfine sugar)
- Juice of 4 lemons
- 2 medium eggs
- 1 gelatin sheet
- Put the melted butter, sugar, lemon juice, and eggs into a large, heatproof bowl or steamer insert and whisk until smooth. Place the bowl over a pan of gently simmering water, making sure the water does not touch the base of the bowl. Whisk continuously until the mixture thickens; it should leave a trail on the surface when drizzled from the whisk.
- Soak the gelatin sheet in a large bowl of cold water for about 5 minutes, until it is completely soft. Remove from the bowl, squeeze out excess water, and then dissolve the gelatin in 1 tablespoon of boiling water. Add it to the hot curd and mix well.
- Pass the curd through a fine sieve and then blitz it in a food processor for a minute or two, until it lightens slightly in color and becomes aerated. Cool before using.
Kept covered in the fridge, lemon curd will keep for a week or two.