Lemon curd is a traditional curd loved by millions and it is not only to be spread on toast! Spring, Summer, Autumn or Winter, lemons are available all year round and a fruity curd is an easy way to create bright, zesty meals. Fill a tart and cover with meringue, add to ice cream or frozen yoghurt, warm up and drizzle on top of pancakes, rub onto chicken breasts for a zingy main, stir into oatmeal or porridge and layer between cake slices. Lemon curd is one of the most versatile, yet underappreciated ingredients out there and this recipe will last you 4 weeks refrigerated and can even be frozen for 12 months if put in a freezer proof container!
75 g butter
150 g caster sugar
3 lemons, finely grated zest and juice only
1 twig of thyme
1 egg yolk
1. Put the butter, sugar, thyme, lemon zest and juice in a saucepan and heat very gently on a low heat until the butter is melted.
2. Put 2 eggs and an egg yolk in a bowl and beat thoroughly.
3. Pour the beaten eggs into the melted butter mixture and stir carefully over a low heat until the mixture has thickened and will coat the back of a spoon.
TOP TIP: If you’ve cracked the heat up too high and the mixture has scrambled slightly, do not fear! Quickly pop the mixture into a sieve and push it through to smooth out again.
4. Remove the pan from the heat and pour the curd into a jar.