Recipe by Rachael Sommerville
A lovely sweet and sharp curd with lots of delicious ways to use it – serve on toasted crumpets, serve with ice cream and shortbread, spread between layers of freshly baked sponge cake with a simple buttercream, or stir through Greek style yoghurt!
- Put the lemon zest, juice, sugar and butter in a bowl and place over a pan of water on a low heat.
- Stir the mixture gently until the butter has melted and it’s all incorporated.
- Stir in the beaten egg and gently whisk the mixture over the heat for around 10 mins until the consistency is thick like custard.
- Pour the cooked curd through a sieve into a sterilised jar. This can keep in the fridge for a couple of weeks.