I know I’ve mentioned before that one my favourite parts of shooting food is enjoying the food afterwards. This lemon curd was so tasty I thought I’d share the recipe with you. Lemons are in season now too.
Lemon Curd –use on toast, in miniature tarts, in meringues, mixed with mascarpone and cream and strawberries.
- 2 eggs, plus 2 egg yolks
- 3/4 cup (165g) caster sugar
- 1/3 cup (80g) chilled unsalted butter
- Zest and juice of 2 lemons
- Whisk whole eggs, yolks and sugar in a saucepan until smooth, then place pan over a low heat. Add the butter, juice and zest and whisk continuously until thickened. Strain through a sieve into a sterilised jar. Lemon curd keeps, covered, in the fridge for 2 weeks. Recipe from Valli Lee for Taste Magazine. Styling by Wendy Berecry