Lemon Curd
Tangy delicious lemon curd can be made in a twinkling, smear it over a sponge or onto fresh bread, buttery scones or meringues – store in a covered jar in the fridge. It is best eaten within a fortnight.Flavedo is the outer coloured skin of citrus fruits.
VC
Makes 2 x 200ml (7fl oz/scant 1 cup) jars
2oz (50g/1/2 stick) butter
3 1/2oz (100g/scant 1/2 cup) caster sugar
grated zest and juice of 2 lemons
2 organic eggs and 1 organic egg yolk whisked (keep white aside for meringue)
Melt the butter on a very low heat. Add the caster sugar, lemon zest and juice and then add the whisked eggs. Stir carefully over a gentle heat with a straight ended wooden spatula until the mixture coats the back of it. Remove from the heat and pour into a bowl or sterilized jar (it will thicken further as it cools.)
Cover when cold and refrigerate.
(Forgotten Skills Book)
