Amazing with our meringues, also good added to granola and yoghurt, spread on a warm scone or simply eaten on its own with a spoon…
- 4 egg yolks
- 150g caster sugar
- 60g unsalted butter, cut into 1cm cubes
- 100ml lemon juice
- 2 teaspoons lemon zest (use unwaxed lemons)
Whisk the egg yolks and sugar together in a bowl until completely combined and foamy, then add the butter, lemon juice and zest. Set the bowl over a pan with about an inch of simmering water in it and stir continuously until the mixture thickens. This takes a bit of time, but don’t try to rush it and turn the temperature up too high or your curd will end up scrambling – not a good look.
Once it’s good and thick, pour into a sterilised jar and keep in the fridge.
Buy The Parlour Cafe Cookbook by Gillian Veal here.