GLUTEN-FREE LEMON CURD
We’re yet to meet anyone who doesn’t like Lemon Curd – and what’s not to like about the buttery richness and the sweet ’n’ sour kick it delivers? Even children seem to like the tangy sourness.
Most people have a recipe handed down from a Grandmother or favourite cook. There are many methods and slightly varying ingredients so we’re now adding our recipe into the mix.
Below are links to a few of our recipes that will be beautifully complemented by Lemon Curd. Bake one of our biscuits, add some fruit and a dollop of curd for a simple dessert; use one of our pastry recipes as bases for little tartlets; or mix some curd with whipped cream to accompany our Orange and Lemon or Almond Afternoon Tea cakes.
Why not take a moment to scroll through our Sweet Baking and Dessert categories to find other recipes that will work a treat with the Lemon Curd.
With so many uses maybe it’s worth making a double batch!
Caren
LEMON CURD
Makes 250ml or 270gm approximately
1 whole egg
2 egg yolks
110 gm caster sugar
100 ml strained lemon juice
75 gm unsalted butter, at room temperature, in 2cm pieces
Whisk together the egg and yolks in a bowl.
Heat the sugar and lemon juice in a saucepan, stirring until the sugar dissolves. Bring to the boil and immediately pour over the eggs, whisking constantly. Return the mixture to the saucepan and cook over medium heat until it begins to thicken, stirring constantly. Do not allow it to bubble too vigorously.
Remove from the heat and add the butter a piece at a time, stirring well after each addition. Transfer to a container, cover the curd with cling wrap or equivalent, allow to cool and then refrigerate for up to a week until required.