Lemon curd

Serves 12
20 minutes

Ingredients

Lemon curd

  • 5 lemons, zest and juice
  • 6 egg yolks
  • 200g of sugar
  • 50g of cornflour
  • 80ml of water
  • 150g of butter, cubed

Method

1
Place the lemon zest and juice in a pan over a medium heat and bring to the boil
2
Meanwhile, mix the cornflour into the water to form a smooth paste. In a separate bowl, whisk together the sugar and egg yolks then stir in the cornflour mixture
3
Pour this into the boiling lemon juice, whisking continuously until the mixture is smooth and has thickened
4
Remove the pan from the heat and beat in the butter a little at a time until smooth and glossy
5
Transfer to a clean jar and leave to cool. The curd will keep for a week in the fridge