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Our lemon tree yielded a whole bucket of lemons with more still on the branches, so it is the perfect time to make this lemon curd, which has an intense tangy flavour with a rich buttery finish. Use it to sandwich macarons, to make citron tarts, fill lemon meringue pies, or simply top your scone, crumpet or breakfast toast.
Use a stick mixer to blend and emulsify the softened butter into the remaining cooked ingredients.
Ingredients
Makes 850g, or 3 small jars
160g lightly beaten eggs at room temperature
240g caster sugar
Finely grated zest of 5 organic unwaxed lemons
160g strained freshly squeezed organic lemon juice
300g unsalted butter, chopped into 1cm cubes and softened
http://www.baldhiker.com/2015/07/20/tangy-buttery-lemon-curd/?utm_source=Latest+Posts+From+BaldHiker&utm_campaign=f621268af0-Rss_Feed5_15_2015&utm_medium=email&utm_term=0_aef33afe0c-f621268af0-77750077160g lightly beaten eggs at room temperature
240g caster sugar
Finely grated zest of 5 organic unwaxed lemons
160g strained freshly squeezed organic lemon juice
300g unsalted butter, chopped into 1cm cubes and softened
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